Begin by rinsing your quinoa under cold water to remove any bitterness. In a pot, combine 1 cup of quinoa with 2 cups of water or broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy. If you’re using a rice cooker, follow the manufacturer’s instructions.
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized pieces. Spread them out on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and taco seasoning. Toss to coat evenly. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, cook your chicken breasts and thighs. You can grill, bake, or sauté them until fully cooked. Once cooked, dice them into bite-sized pieces and season with salt, pepper, and taco seasoning for extra flavor.
In a large mixing bowl, combine the cooked quinoa, diced chicken, roasted butternut squash, black beans, and corn. Gently toss until everything is well mixed.
In a small bowl, mix together the Greek yogurt and salsa ranchera. This creamy sauce adds a zesty kick to your burrito bowl.
Divide the quinoa mixture among serving bowls. Drizzle with the Greek yogurt sauce, and garnish with additional salsa ranchera if desired. You can also add toppings like avocado, cilantro, or lime wedges for extra flavor.
