Quinoa and Chicken Burrito Bowl

Koala Bear

-1 cup Quinoa

-2 grilled boneless, skinless chicken breasts, cooked and cut into pieces

-1 (14-ounce) can black beans, rinsed and drained

-½ cups fresh or frozen corn (thawed if frozen)

-2 tomatoes, diced

-1 small red onion, diced

-1 jalapeño, seeded and diced

-½ cup chopped fresh cilantro, plus additional for serving

-¼ cup freshly squeezed lime juice, plus additional for serving

-1 teaspoon ground chili powder

-½ teaspoon kosher salt

-¼ teaspoon cayenne pepper (use less or omit if sensitive to spice)

-¼ teaspoon black pepper

-½ cup Siggis greek yogurt (unsweetened)

-4 tablespoons salsa

Bring 2 cups water to a boil and add the quinoa. Return to a boil, cover, and reduce the heat to medium. Let simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then re-cover and let sit for 15 minutes. Transfer to a large serving bowl.

To make the dressing, in a small bowl mix greek yogurt, lime juice, chili powder, cayenne pepper, black pepper and cilantro. Mix with the warm quinoa, then toss to combine.

Stir in the prepared chicken, black beans, corn, tomatoes and red onion. Top with salsa and more cilantro. Serve warm with any desired topping.

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