Quinoa Burrito Bowl – Clean Eating, Sonoran Style!


burrito bowl recipe photo by Jackie Alpers
Quinoa Burrito Bowl With Chipotle Lime Vinaigrette
A healthy burrito bowl recipe with quinoa, black beans and avocado tossed in a Sonoran style Mexican chipotle lime vinaigrette dressing. The Greek yogurt adds a little creaminess to the vinaigrette, so I recommend arranging it all pretty in bowl, then smooshing and swirling the whole thing together into a big mess before you eat it.


  • ½ cup dry quinoa
  • ¼ cup green salsa
  • ¾ cup vegetable or chicken broth
  • 1 tablespoon fresh or dried chopped cilantro
  • ½ cup drained and rinsed black beans
  • ½ of an avocado sliced
  • 2 tablespoons chunky pico de gallo salsa
  • 2 tablespoons nonfat Greek yogurt

*For chipotle lime vinaigrette*


  • Bring broth and salsa to a boil in a medium pot. Add quinoa, reduce heat to medium-low and simmer for 12 minutes or according to package directions. 
  • Remove from heat, stir in cilantro, cover and steam for 5 minutes. 
  • Whisk together the vinaigrette ingredients in a small bowl. Spoon the quinoa into the bottom of your serving bowl. Arrange the beans, avocado slices, chunky salsa and nonfat yogurt on top. Pour vinaigrette over everything and enjoy!
Course Breakfast, Main Course
Cuisine Mexican, Sonoran
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