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Quinoa Protein Burrito Bowl with Chicken

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Ancient Harvest Traditional Quinoa was used to make this quinoa protein bowl.

Ingredients

1 Tbsp olive oil, divided

1 red bell peppers, thinly sliced

1 yellow bell peppers, thinly sliced

1 orange peppers, thinly sliced

1 green bell peppers, thinly sliced

1 large red onion, thinly sliced

1 cup Ancient Harvest Traditional Quinoa, cooked according to package instructions

1 pound of chicken cooked, cut in slices

¼ cup cilantro, finely chopped

Limes in quarter

3 jalapenos, sliced thinly (optional)

1 avocado thinly sliced

¼ cup cotija

Directions

Heat 1 teaspoon of olive oil in a medium pan over medium heat.

Add the onion and the bell peppers cook for 10  to 15 minutes, stirring occasionally, until caramelized. Turn heat down if browning too quickly. In a different pan (if you have one, if not use the same pan), heat 1 teaspoon of olive oil over medium heat and place the jalapenos and cook each side for a couple minutes leave in the pan until ready to use.

Meanwhile, cook quinoa according to package instructions. Keep covered once done.

Fluff quinoa with a fork and stir in cilantro, lime juice, and salt to taste.

Serve quinoa topped with onions, bell peppers, chicken, jalapenos, avocado, cotija, limes