Quinoa Chicken Burrito Bowl

A little bit Mexican - Peruvian

Yield:
serves 4 persons
Category:
Chicken & Other Birds
Cuisine:
Mexican

INGREDIENTS:

  • For the Quinoa Burrito Bowls
  • 2 cups cooked quinoa
  • 2 cups quick refried black beans (recipe below)
  • 2 breasts shredded chicken
  • Tomatoes
  • Shredded cheese
  • 1 recipe guacamole
  • 1 cup tomatillo salsa
  • Chives
  • Cilantro
  • For the Quick Refried Black Beans
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1/4 tsp cayenne pepper
  • 15 ounces canned black beans
  • 1/3 cup water

DIRECTIONS:

  1. For the Quinoa Burrito Bowls
  2. Layer 4 bowls each with 1/2 cup of cooked quinoa.
  3. Spoon 1/2 cup of the re-fried black beans on top of each portion of quinoa, followed by equal amounts of the shredded chicken.
  4. Add toppings to the quinoa burrito bowls and serve immediately.
  5. I make the guacamole by munching two avocados with half a tub of Litehouse avocado dip, but you can make it by any method.
  6. For the Quick re-fried Black Beans
  7. In a large skillet add the olive oil over medium high heat. Saute the onions along with the red pepper flakes, paprika and cayenne pepper for about 5 minutes.
  8. Add in the drained beans and water and let the beans cook for about 5-10 minutes until they become soft.
  9. Taste and adjust salt if needed. Use as needed.

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