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Quinoa Burrito Bowls

by on October 22, 2012 in Gluten-Free, Special Dietary Needs October 22, 2012 Gluten-FreeSpecial Dietary Needs
See post on Anna’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A delicious way to use quinoa as an alternative to white rice.

Ingredients

  • FOR THE QUINOA:
  • 1 cup Quinoa
  • 1 cube Tomato Bouillon With Chicken Flavoring
  • FOR THE TOPPINGS:
  • 1 cup Shredded Chicken
  • 2 teaspoons Olive Oil
  • 1 can (15 1/4 Oz. Size) Black Beans
  • 1 can (15 1/4 Oz. Size) Corn
  • 2 cups Shredded Lettuce
  • 2 whole Tomatoes, Diced
  • 2 whole Avocados, Sliced
  • 4 whole Limes, Cut Into Wedges
  • 1 cup Monterey Jack Cheese
  • 1 cup Greek Yogurt
  • 1 bunch Cilantro, Chopped
  • Hot Sauce, to taste

Preparation

Cook the quinoa as directed on the package, but add the bouillon to the water as the quinoa is boiling. This will give it an amazing flavor, similar to Mexican rice. Make sure to stir the quinoa as it is cooking, so it doesn’t burn.

Brown the shredded chicken in a medium saucepan using olive oil. Serve food buffet style, allowing each person to add the toppings they would like to their quinoa.

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3 Reviews

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Nicole Siemers on 5.27.2014

SOOOO good! I didn’t take the time to make chicken, so mine was vegetarian, but it was delicious! Definitely in rotation for the summer!

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Jennifer M. on 12.31.2012

Yum yum yum! This is so easy, and can be adapted to totally vegetarian. :)

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Deanne Cote on 12.22.2012

Made this for the first time the other night and was absolutely delicious! We added ground beef with taco seasoning and used just regular chicken boullion for the quinoa since that’s all we had. Very adaptable recipe! Thanks for sharing! Will become a regular in my rotation.

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