I'm still not over you burrito bowl.
Burrito bowls are apparently a forever kind of love in my life.
I'm not going to lie to you. The below recipe post is a cut and paste recycle of this original burrito bowl post. The original post also has a few more photos on the different layers that make up the perfect burrito bowl but trust that you'll be able to figure out how to pile all of the different items together in your own bowl even if you don't click over to the other post. All that's changed in this version is a layer of quinoa instead of the rice. If I'm being fully honest I'll say it's not too shabby--that's saying a lot coming from a girl with asian blood that could live off of rice. Yes, quinoa in a burrito bowl is not too shabby at all.
Little bit lazier sometimes means maybe you use frozen corn instead. I just let it thaw and then browned it a bit in a hot skillet before adding it to the salsa.
Just because cilantro is so lovely.
Truly easy, peasy.
Mix lime juice with salt to dissolve salt. Drizzle over rice. Add zest and cilantro and toss.
Corn and Tomato Salsa
Add garlic powder to chicken broth and stir. Add beans, cover loosely and microwave for 2-3 minutes
Blackened Chipotle Chicken
Generously sprinkle chicken with blackening spice and chipotle chili powder. Refrigerate for at least 2 hours. Heat grill to 450. Place chicken on grill and cook for 7-9 minutes on each side. Let cool for 5 minutes and then dice.