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Quinoa burrito bowl with seasoned grilled chicken cubes, sliced avocado, pico de gallo, shredded cheese, greens, and guacamole in a ceramic bowl.
Dreena Grace Burthon

High-Fiber Quinoa Burrito Bowl for Diabetics

A simple, balanced quinoa burrito bowl designed for diabetics-high in fiber, rich in lean protein, and built to support steady blood sugar without sacrificing flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 3 hours 27 minutes
Servings: 2 people
Course: Lunch
Cuisine: Mexican-Inspired
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Chipotle peppers in adobo, finely chopped
  • 1 tablespoon Extra-virgin olive oil
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Ground cumin
  • 1 pound Boneless, skinless chicken breast
  • 1/4 teaspoon Salt
  • 2 cups Cooked quinoa
  • 2 cups Shredded romaine lettuce
  • 1 cup Canned pinto beans, rinsed
  • 1 whole Ripe avocado, diced
  • 1/4 cup Pico de gallo or salsa
  • 1/4 cup Shredded Cheddar or Monterey Jack cheese

Equipment

  • 1 Skillet or Frying Pan For cooking the chicken.
  • 1 Cutting board For slicing chicken, avocado, and romaine.
  • 1 Sharp knife Prep work.
  • 1 Mixing Bowl To combine the chipotle, oil, and seasonings.
  • 1 Small Pot (if cooking quinoa) Only needed if your quinoa isn’t pre-cooked.
  • 1 Spoon or Spatula For stirring and flipping the chicken.

Method
 

  1. Stir together the chipotle, olive oil, garlic powder, cumin, and salt in a small bowl.
  2. Add the chicken and coat well with the seasoning mixture.
  3. Cook the chicken in a skillet over medium heat for 6–8 minutes per side, or until fully cooked.
  4. Let the chicken rest for 1–2 minutes, then slice or chop.
  5. Prepare the quinoa if not already cooked; fluff and let it cool slightly.
  6. Rinse the pinto beans and warm them briefly in a small pan or microwave.
  7. Add quinoa and romaine to your bowl as the base.
  8. Top with chicken, beans, diced avocado, pico de gallo or salsa, and cheese.
  9. Adjust ingredient amounts to suit your taste and blood-sugar needs.

Notes

  • You can prep the chicken, quinoa, and beans up to 3 days ahead to make assembly faster during busy weeks.
  • If your blood sugar responds better to lower carbs, reduce the quinoa and add extra romaine or grilled veggies.
  • Use store-bought pico de gallo with no added sugar for the cleanest flavor and best blood-sugar results.
  • Cooling quinoa slightly before assembling keeps the romaine crisp instead of wilting.
  • Swap chicken for tofu or extra beans to make the recipe vegetarian without changing the balance much.
  • A squeeze of lime at the end brightens the bowl and makes the chipotle flavor come alive.