Diary of a Foodie

Sunday, March 9, 2014

Quinoa and Chicken Bowl

Quinoa and Chicken Bowl serves 8

3 boneless, skinless chicken breasts
2 cups quinoa
2 avocados
2 ears fresh corn
2 large tomatoes
2 cans black beans
1 large onion
4 cloves garlics
1/4 c cilantro, chopped
2 limes
garlic powder
onion powder
crushed red pepper flakes
chipotle chili powder
olive oil OR coconut oil

Cook 4 cups water and the 2 cups of quinoa with 2 cloves of crushed garlic and 1/2 of an onion and 1/2 tsp salt, over medium heat for 15-20 minutes, or until quinoa is cooked. The garlic and onion are there to flavor the quinoa and will not be eaten.  Remove them  before you serve the quinoa.

While the quinoa is cooking, heat  2 T oil in a large sauté pan over medium heat. Season chicken with salt, pepper, cumin, garlic and onion powders and a few red pepper flakes. Saute for about 7 minutes per side until cooked through. Chop the chicken into bite size pieces.

 Drain the black beans and cook in a 2 qt sauce pan over medium heat with 1/4 diced onion, 1 tsp cumin, and about 1/4 tsp chipotle chili powder. Cook for about 10 minutes.

Dice two cloves of garlic and 1/4 of a onion and diced tomatoes. Add the chopped cilantro and mix together. Season with a little salt and pepper.

Cut the avocado into bite size pieces and mix with the juice of one lime.

Cut the corn of the cob and set aside.

Assemble the bowl with quinoa on the bottom, topped with black beans, pico de gallo, avocado, corn, chicken and a slice of lime.

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