Chipotle Burrito Bowl

By vdub

The woman who developed this recipe was using Chipotle's burrito bowl as her guide. I'm going to try it and substitute grilled tofu instead of chicken.

Ingredients

• 1 can of Chipotle Peppers in Adobo sauce
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon fine sea salt
• 1/4 cup filtered water
• 2 boneless chicken breasts or 1 pack of firm tofu
• Cilantro Lime Quinoa
• 1/2 cup dry white quinoa
• 1 cup filtered water
• 1/2 lime, juiced
• 2 tablespoons finely chopped fresh cilantro
• 1/4 teaspoon fine sea salt

Preparation

Step 1

In a food processor, combine peppers, cumin, oregano, pepper and salt, and blend until smooth. Carefully and slowly, add the water and keep processing until you have the consistency you want.

In a shallow bowl or baking dish, combine the marinade with the chicken breasts (or tofu). Place in fridge let the chicken sit and soak up the flavors for about half an hour.

Once the chicken is done marinading, preheat your grill / grill pan on medium high. When it feels hot to the touch, or sizzles when sprinkle water on it, spray with non-stick olive oil spray and place the chicken on the grill. Cook for about 4 minutes per side or until the center of the breasts are cooked through. Let the grilled chicken cool slightly and chop into bite sized pieces.

Serve over Cilantro-Lime Quinoa (recipe to follow) and top with guacamole, pico de gallo, black beans, sauteed peppers & onions, shredded cheese, sour cream, hot sauce, you name it. Any of your Mexican favorites would go well with this delicious dish.

Cilantro Lime Quinoa

In a small sauce pan, combine the water and quinoa and bring it to a bowl. Turn down to low, cover and let simmer for 10 minutes. When the water has all been absorbed, turn the burner off and let the quinoa steam for another couple of minutes.

Gently fluff the quinoa with a fork and add the remaining ingredients. Toss everything together and serve immediately.