Quinoa Burrito Bowl Recipe


  • 2 cups, cooked Tri-Color Quinoa
  • 1 batch taco-seasoned chicken (see below)
  • 1 batch sauteed veggies (see below)
  • 1 batch corn salsa (see below)
  • 1/4 cup grated Mexican style cheese blend
  • Taco-Seasoned Chicken Ingredients
  • 2 small boneless, skinless chicken breasts, punded to even thickness
  • 4 teaspoons taco seasoning
  • 1 tablespoon olive oil
  • Sauteed Veggie Ingredients
  • 1 tablespoon olive oil
  • 1 small red bell pepper, stem and core removed, then thinly sliced
  • 1/2 cup red onion, finely chopped
  • Corn Salsa Ingredients
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/4 cup red onion, finely diced
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon fresh lime juice


  • Prepare quinoa according to package directions.
  • Portion quinoa evenly between four serving bowls. Divide the chicken, sauteed vegetables and corn salsa evenly between the four bowls in that order on top of quinoa. Sprinkle each bowl with cheese. Serve immediately.
To make the Taco-Seasoned Chicken
  • Rub taco seasoning evenly over each chicken breast (on both sides). Heat oil in a medium saute pan over medium-high heat. Add chicken breasts and cook for about 4 minutes per side, turning once, until the chicken is cooked through. Remove from heat and transfer chicken to a cutting board and let rest for at least 5 minutes. Then cut into bite-sized cubes.
To make the Sauteed Vegetables
  • Return the same saute pan to the heat and add oil. Heat over medium-high heat; add peppers and onions. Saute for 4-5 minutes until the veggies are cooked and softened. Remove from heat.
To make the Corn Salsa
  • Toss all ingredients together until combined.
*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.