INGREDIENTS
1 cup quinoa
1 can black beans
1 can corn
1 red pepper
1/2 onion
1 Lime
2 Chicken Breasts
Cheese
1 avocado
1/2 jalapeño
1 cup chicken or vegetable broth
This serves 3-4 people
DIRECTIONS
1. Begin
by cooking the quinoa. The rule is 2:1. Cook 2 cups liquid with 1 cup quinoa.
Make sure to thoroughly rinse the quinoa, about 2 minutes, then cook it how you
would normally cook rice. I like using 1 cup chicken broth and 1 cup water, but
you can use all broth or all water and it turns out nicely either way.
2.
I
flavor my chicken with a little olive oil, cayenne pepper, chili powder, garlic
salt and black pepper. However you choose will work fine.
3.
Cut the
chicken and red pepper into bite size pieces, and chop the jalapeño and onion.
Cook all of these items in a separate pan with a little olive oil.
4.
When
the quinoa is finished cooking, drain the corn and beans, and add the rest to
the pot of quinoa. It will still be warm so it will heat up the corn and beans
for you.
5.
Then
add your cooked chicken, red pepper, jalapeño, and onion to the mixture.
6.
After
you have added portions to a bowl for serving, sprinkle on a little chedder or
feta cheese. Top with sliced avocado, and squeeze a little lime across the top.
7.
Eat
and enjoy!
