Saturday, January 6, 2018

Quinoa Burrito Bowl with Chicken

I went to a new restaurant the other night and tried a quinoa burrito bowl with chicken ...oh my, it was wonderful. This recipe is simple once you’ve made a few of the ingredients ahead of time.

 This is a single serving. The amount of ingredients is really up to you, if you want more then a cup of black beans add them in and so on. Going to make this for more people? Just remember if your chicken breasts are small it’s usually 1 per person. If they are large you can cut them in half and share them. Change it up a little... add corn (warm it up first), cook the quinoa in chicken broth for more flavor or add a dallop of sour cream on top. 


1 small chicken breast, cooked and cubed (or half a large breast)
2 tablespoons olive oil
1 avocado, cut in half for top.
2-3 cups red quinoa, cooked per package instruction
1 cup black beans, drained and rinsed
1 cup shredded cheddar cheese
1/4 cup green pepper, diced
1/2 cup pica de gallo, see recipe below
1/2 cup cilantro lime crema, see recipe below


Cook chicken in olive oil on med heat for 7-8 minutes on each side or until chicken is cooked throughout with no pink on the inside. Let cool then cube. Set aside. 

Cook the quinoa according to the package instructions. Drain and let cool. Once you’ve made the pica de gallo (you can buy this in the grocery store) and the cilantro lime crema you are ready to add the ingredients to a bowl. 

First add the black quinoa on the bottom, then the black beans, pica de gallo, green pepper and cheddar cheese. Nuke it a few minutes to melt the cheese (if you are not into nuking food, place it under a broiler for a minute, until cheese melts). Drizzle the cilantro lime crema and top it off with the two avocado halves and the chicken.  Yum Yum!

Pica de Gallo

1 med Roma tomato, diced
1 yellow onion, finely chopped
1 4.5 oz can of chilies
2 sprigs of fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
Salt and pepper to taste

Combine all ingredients and refrigerate for 30 minutes. Refrigerate any leftovers up to a week. 

Cilantro Lime Crema

3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh cilantro leaves
Juice and zest from one lime
1/2 teaspoon salt

Place all ingredients in a food processor and combine until smooth then refrigerate.

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