CHICKEN & QUINOA BURRITO BOWL

Updated: Feb 19, 2020

SERVINGS: 7

Quinoa | 300g

Garlic | 2 cloves crushed

Minced Jalapeno | 1 (or to taste)

Vegetable stock | 250ml

Kidney beans | 1 tin drained

Chopped tomatoes | 400g.

Sweetcorn | 150g

Hot chilli powder | 1 tsp.

Cumin | 1 tbsp.

Chicken | 150g per serving

1. Heat oil in a large pan, add garlic and minced jalapeno, cook for around 1 minute

2. Stir in quinoa, vegetable stock, beans, tomatoes, sweetcorn, chilli powder, & cumin. Season with pepper.

3. bring mixture to a boil, cover, reduce heat, & simmer for around 15 mins until the quinoa is cooked through.

4. serve either hot or cold with grilled chicken (150g dry weight per serving) and spinach.