Quinoa Burrito Bowls
Corn*, dairy, egg, gluten, nut and soy free.
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2½ teaspoons sea salt
- 3 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 cup white rice
- ½ cup uncooked tri-color quinoa, rinsed well
- 3 cups water
- 1 14-ounce can black beans, rinsed and drained
- 1 ripe avocado, diced into cubes
- 1 bell pepper, chopped into ¼-inch dice
- Optional Garnishes
- Chopped cilantro
- Grated cheese (recipe is not dairy free if cheese is used)
- Shredded lettuce
Preheat oven to 400° F.
In a small bowl mix the chili powder, cumin and sea salt to combine. Set aside.
Place the chicken breasts in another bowl and drizzle with 1 tablespoon of the olive oil. Turn to coat.
Sprinkle 1½ tablespoons of the reserved spice mixture onto the chicken and rub to coat evenly.
Arrange chicken on a foil-lined baking sheet. Bake in preheated oven for approximately 25 minutes, turning the chicken halfway through.
In a medium saucepan, heat the remaining 2 tablespoons of oil and sauté the chopped onion, rice, quinoa, and remaining spice mixture for 3 to 4 minutes, stirring constantly. This toasts the quinoa and rice with the spices for great flavor.
Add the water and bring to a boil, cover and reduce heat to low. Cook for 20 minutes. Turn off the heat, remove lid and allow steam to escape for a few minutes.
When the chicken is done baking, allow it to cool for 5 minutes and then chop into large chunks.
In a large serving bowl mix together the quinoa/rice mixture, chicken, beans, avocado and red bell pepper. Serve with desired garnishes.
Cook’s Tips: Read labels to make sure you buy natural beans that have no additives or natural flavors. Suggested brands: Westbrae Organic, Eden Foods.
*Grate block cheese at home since pre-packaged shredded cheese often has additives that are made from corn/cornstarch to prevent clumping. Also, some chili powder blends may be made with corn. Both Penzeys chili con carne and McCormick chili powder are corn free. Read all labels on spices and seasonings to be sure they don’t contain cornstarch or other corn-derived ingredients.
Cooking time: 20 minutes. Baking time: 25 minutes. Heating time: 3 to 4 minutes.
Calories: 590 (not including garnishes), Carbohydrates: 84 g (not including garnishes), Protein: 32 g (not including garnishes), Fat: 16 g (not including garnishes), Cholesterol: 35 mg (not including garnishes), Sodium: 1190 mg (not including garnishes), Fiber: 15 g (not including garnishes)
Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at
Source URL: https://www.glutenfreeliving.com/recipes/main-dish/quinoa-burrito-bowl/
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