The burrito bowl has taken the fast-casual restaurant world by storm. Seriously—there are so many fantabulous southwestern eateries out there!

The best part about these gluten free quinoa burrito bowls!? They’re super healthy AND tasty! We’re substituting the rice for gut-friendly quinoa—adding tons of healthy benefits to your meal. Quinoa contains several nutrients, fiber, and vitamins that help to ease your digestive tack, and has a good portion of omega-6!¹

Quinoa also contains ZERO saturated fats!² So, there’s no doubt that making this simple switch is a winning move. And, in addition to the nutrition it holds, it’s definitely a protein must-have—making it a perfect go-to for your next meal prepping day. ¹

Quinoa chicken burritos bowls for lunch every day of the week? YES please! (We won’t judge) Welcome to flavor heaven

Yummy + Share: Quinoa Chicken Burrito Bowls

Adapted from Gimme Some Oven
Serves: 2
Time: 30 minutes
Gluten free, sugar free, dairy free

Ingredients

2 cups quinoa, cooked
2 boneless, skinless chicken breasts
4 teaspoons taco seasoning
2 tablespoons olive oil
1 small bell pepper, thinly sliced
¾ small red onion, ½ thinly sliced, ¼ small diced
1 15-ounce can of corn, drained
2 tablespoons cilantro
¼ cup cotija cheese, crumbled
1 lime, cut into wedges
1 avocado, mashed (or guacamole)
Salt and pepper to taste

Instructions

Chicken

Season both sides of both fillets with salt and pepper. Add taco seasoning.

Heat 1 tablespoon of olive oil in a pan over medium-high heat. When the oil ripples, add the seasoned chicken breasts and cook for about 5 minutes on each side, until the chicken is cooked through.

Remove from heat and transfer to a cutting board. Allow the chicken to rest for about 5 minutes, then large dice each fillet. 

Sautéed Veggies

Using the same pan, heat 1 tablespoon of olive oil over medium-high heat. When the oil ripples, add the sliced peppers and onions. Season with salt and pepper to taste. Sauté the veggies until soft, then remove from heat.

Corn Salsa

Finely chop the cilantro.

Toss the corn, diced red onion, and cilantro in a medium bowl. Squeeze two lime wedges over the mixture, and season with salt and pepper to taste.

Burrito Bowl

To assemble the burrito bowls, divide the cooked quinoa, chicken, peppers and onions, and corn salsa between two bowls.

Top with the mashed avocado or guacamole. Sprinkle each bowl with crumbled cotija cheese. Serve with the remaining lime wedges. Enjoy!

References

1 https://wholegrainscouncil.org/whole-grains-101/whole-grains-101-orphan-pages-found/health-benefits-quinoa

2 https://skipthepie.org/cereal-grains-and-pasta/quinoa-cooked/compared-to/rice-white-short-grain-cooked-unenriched/