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Quinoa Burrito Bowl

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Total time: 25 minutes

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Serves 4

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12.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


½ cup - Quinoa, uncooked, washed and drained

90g - Red quinoa, uncooked, washed and drained

2 cups - Water

⅛ tsp - Table salt

1 cup - Red kidney beans, canned, drained solids, rinsed in tap water

1 cup - Pineapple, fresh, finely chopped

1 pc - Jalapeno peppers, raw, seeded, diced

1 pc - Small onion, minced

¼ cup - Coriander (cilantro) leaves, raw, finely chopped

1 pc (2” dia) - Lime, raw, juiced

1 tb - Olive oil

1 pc - Small peppers, sweet, red, raw, seeded & diced

1 pc - Small peppers, sweet, green, raw, seeded & diced

½ tsp - Chili powder

¼ tsp - Paprika

1 cup - Chicken, canned, meat only, drained, shredded

2 cups - Chicory greens, raw, finely chopped

1 pc - Small avocado, raw

120g - Greek yogurt, plain, non-fat


Cooking pot with lid, Chopping board, Knife, Bowl


1. Combine the white and red quinoa in a cooking pot, add water and salt and bring it to a boil. Lower the heat and simmer until the quinoa absorbs the water, about 12-15 minutes. Set aside.

2. Mix the pineapple, jalapeno, half of the onions, cilantro and lime juice together in a small bowl. Toss to combine evenly. Set aside.

3. Heat the olive oil in a non-stick pan over medium heat. Add the bell peppers, remaining onions, chili powder, and paprika and sauté until the vegetables are tender about 3 minutes.

4. Reheat the red kidney beans in the microwave for 1 minute.

To plate:

1. Scoop about ½ a cup of the cooked quinoa into a serving bowl. Arrange the red kidney beans, chicken, pineapple salsa, sautéed vegetables, chopped chicory and sliced avocado on top of the quinoa. Drizzle it with Greek yogurt and serve.


1 serving = about 410g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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