Average: 4.6 (5 votes)
Active time
25 minutes
Total time
25 minutes
one burrito bowl
Serving Size

1 cup quinoa, uncooked

2 cups vegetable broth, low sodium

1 (15 ounce) can black beans

1 cup finely chopped pineapple

1 jalapeno pepper, seeded and finely chopped

1 finely chopped red onion, divided

¼ cup chopped cilantro, plus more for garnish

Juice of 1 lime

1 tablespoon olive oil

1 green bell pepper, cut into ½-inch dice

1 red bell pepper, cut into ½-inch dice

½ teaspoon chili powder

¼ teaspoon paprika

1 cup diced cooked chicken breast

2 cups spinach, cut into strips

1 avocado

½ cup plain nonfat Greek yogurt, for garnish

  1. Add the quinoa and vegetable broth to a medium pot and bring to a boil. Then, reduce heat to a simmer, and let cook, covered for 12-15 minutes, until all of the liquid is absorbed, and the quinoa shows its curly “tail”. 
  2. Drain and rinse black beans and warm over the stove, on low, with a few tablespoons of water or broth. 
  3. While the beans are warming, add the pineapple, jalapeno, ¼ cup of the red onion, cilantro, and lime juice to a small mixing bowl, and stir to combine. 
  4. In a medium skillet, heat the olive oil over medium heat. Add the bell peppers, remaining red onion, chili powder, and paprika and cook until onions become translucent, and peppers are tender (about 5 minutes), stirring occasionally. 
  5. To create your burrito bowl, ladle about a half cup of quinoa in a bowl and top with black beans, sautéed peppers and onions, chicken, spinach strips, avocado slices, and pineapple salsa. Garnish with a dollop of Greek yogurt (as desired). 

An Oldways Recipe and Photo


Calories: 480
Total Fat: 15g
Saturated Fat: 2.5g
Sodium: 460mg
Carbohydrate: 61g
Fiber: 14g
Protein: 27g

Yield: one burrito bowl

Serving Size: 4

How'd it Taste?

Excellent and was colorful in flavor and as well as beautiful on the plate. I put my own twist on the chicken, I grilled with a sprinkle of chili powder on it. Also instead of just using Quinoa, I used a wild rice mix with Quinoa in it.
Very delicious! It was so fresh and very filling. I accidentally forgot to add the avocado, which would have been extra yummy, but it was still great! Also, I left out the cilantro per my husband's request, but I know that would have also melded well with the other flavors. I, too, seasoned the chicken before cooking it. I sliced it into thin strips and put the strips in a ziploc bag with olive oil, chili powder, cayenne, garlic powder, paprika, salt, and pepper (just eyeballed the measurements). I let it marinade while I heated the pan with olive oil to cook it on the stove. Very flavorful, and went well with the other parts of the bowl!
Ultima Forsan
I served this to my family tonight. I sautéed two chicken breasts & shredded them, ending up with twice the amount of chicken the recipe calls for, but it was eaten! Except for doubling the chicken, I followed the recipe as written. It is a tasty meal that feels clean, fresh and satisfying.
Recipe was good but I made some modifications based on my current meal planning. I used fresh jalapeno and tomato rather than the pineapple salsa and I replaced the beans with Mexican cauliflower rice.

Review this Recipe