ABOUT THE RECIPE

INGREDIENTS
1 cup Quinoa
2 cups Filtered Water
500g Extra Lean Ground Chicken
1/2 cup Organic Salsa
2 Avocado (peeled and diced)
2 Tomato (diced)
1 cup Baby Spinach (chopped)
2 cups Black Beans (cooked, drained and rinsed)
1 Lime (juiced)
Sea Salt & Black Pepper (to taste)
PREPARATION
Place the quinoa and water in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let simmer for 12 minutes or until all water is absorbed. Remove from heat, fluff with a fork and set aside.
Cook your extra lean ground chicken over medium heat in a non-stick frying pan. Season with a bit of salt and pepper and stir occasionally until cooked through.
Assemble your burrito bowl mason jars by placing avocado in the bottom with a splash of lime juice. Top with a couple of tablespoons of salsa. Next add in your quinoa, cooked chicken, diced tomatoes, spinach and top with black beans. Seal with a lid. When ready to eat, shake well and dump into a bowl. Enjoy!