Quinoa Chicken Burrito Bowl

Preparation time : 25 minutes

1 1/4 cups quinoa

1/4 cup lime juice

2 tbsp olive oil

1 tsp ground cumin

1 clove garlic, minced

1/4 tsp each salt and pepper

2 cups shredded cooked chicken

2 cups cooked or canned black beans, drained and rinsed

1 cup cooked corn

1 cup shredded cabbage

1/2 cup guacamole

1/2 cup tomato salsa

1/4 cup sour cream

2 green onions, thinly sliced

Lime wedges, for serving

Step by step

  1. Place quinoa and 1 1/4 cups water in the removable cooking pot and place in the multi pot.
  2. Close and secure lid in place. Turn vent knob to Seal. Press the MULTIGRAIN button. P20 (20 minutes) will show on the LED display. Decrease cook time to 12 minutes. Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, multi pot will beep.
  3. Let pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open. Safety Note: Using quick release method will release extremely hot steam into the air. This can cause burns. Please use oven mitts to protect your hands and arms, and keep all body parts, including the face, away from the steam vent.
  4. Once steam is released, carefully turn lid clockwise to unlock it. Remove the removable cooking pot using oven mitts for safety.
  5. Toss together quinoa, lime juice, olive oil, cumin, garlic, salt and pepper. Divide among 4 bowls. Arrange chicken, black beans, corn and cabbage over quinoa. Top with guacamole, salsa and sour cream. Sprinkle with green onions. Serve with lime wedges.


  • Sprinkle with shredded Cheddar cheese or Tex-Mex cheese blend if desired.
  • Substitute leftover steak, pork or shrimp for chicken.

Nutrition Facts

Per 1/4 recipe

Calories 580

Fat 19g

Saturated Fat 4g

Cholesterol 55mg

Sodium 450mg

Carbohydrate 71g

Fiber 15g

Sugars 4g

Protein 38g