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5
from 1 vote
Quinoa Burrito Bowls
My favorite ground chicken taco meat is making an appearance in these Quinoa Burrito Bowls!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Mexican, Tex Mex, Southwestern
Servings:
4
people
Author:
Gaby Dalkin
Ingredients
For the Quinoa Burrito Bowls
2
cups
cooked quinoa
2
cups
black beans
(store bought is totally fine too)
2
cups
ground chicken taco meat
1
cup
shredded cheese
1
recipe
tomatillo salsa
1
cup
corn (raw or frozen)
if frozen, then thawed
1
cup
pico de gallo
1
avocado, diced
Chives and or Cilantro for garnish
Instructions
Divide the quinoa into 4 serving bowls.
Spoon ½ cup of the black beans on top of each portion of quinoa, followed by equal amounts of the cooked ground chicken taco mixture.
Add toppings to the quinoa burrito bowls and serve immediately.
Notes
Use all of your favorite burrito fillings! You can also sub in more beans for the chicken to make these vegetarian.
Nutrition
Serving:
4
g
|
Calories:
613
kcal
|
Carbohydrates:
61
g
|
Protein:
40
g
|
Fat:
26
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.1
g
|
Cholesterol:
119
mg
|
Sodium:
655
mg
|
Potassium:
1401
mg
|
Fiber:
14
g
|
Sugar:
8
g
|
Vitamin A:
641
IU
|
Vitamin C:
10
mg
|
Calcium:
194
mg
|
Iron:
5
mg