Quinoa Burrito Bowls

October 2, 2020
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Created by Chef Lesli Sommerdorf
45 minutes
Serves 4
INGREDIENTS:
  • 2 cups tri-colored quinoa, rinsed and drained
  • 3 cups low sodium chicken broth
  • 4 chicken breast halves, cooked and shredded
  • Salt and freshly ground pepper
  • 1 (15 oz) can low-sodium black beans, rinsed and drained
  • 1 (10 oz) bag frozen corn, thawed
  • 2 avocados, halved, pitted, and cubed
  • 1 cup fresh salsa
  • 1/3 cup chopped fresh cilantro
  • 8 fresh lime wedges
DIRECTIONS:

In a medium saucepan over medium-high heat, add quinoa and toast, stirring constantly, until fragrant, about 3 minutes. Add broth and bring to a boil. Cover and cook until al dente, 15-20 minutes. Fluff with a fork.

Divide quinoa evenly between 4 bowls. Divide chicken between the 4 bowls. Sprinkle on black beans, corn and avocados. Place a dollop of salsa on each bowl. Garnish with cilantro and serve with lime wedges.