Southwest Quinoa Bowls
Quinoa is a complete protein and this zesty bowl can be made vegan by not adding the chicken!
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Serves5 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 pound chicken breast, skinless and boneless, cubed
- 1/2 cup chipotles in adobo sauce
- 4 teaspoons olive oil
- 1 cup corn, frozen
- 1/2 cup quinoa, dry
- 1/4 head cauliflower
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 1 cup low sodium black beans, drained and rinsed
- 1/4 cup cilantro, chopped
Directions
- Place chicken and chipotles in 1-gallon freezer bag, refrigerate and marinate for at least 1 hour, but preferably overnight.
- Preheat the grill. Remove the chicken from the plastic bag and place onto the grill. Cook for 6 minutes on each side or until internal temp reaches 165F.
- Meanwhile, cook quinoa according to package instructions in a large saucepan.
- Chop cauliflower into bite-sized pieces.
- In a large nonstick pan, warm 1 tablespoon olive oil over medium heat, and then add the corn, onions and garlic and cook for 3 minutes, or until softened.
- Into the quinoa pan, add cauliflower, chicken, corn, onion, garlic, black beans, and cilantro.
- Warm over medium heat for about 4 minutes.
Recipe Tips
Top with avocado slices and lime juice.
Nutrition Facts
Southwest Quinoa Bowls
Amount Per Serving (1 cup eachg)
Calories 316
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 77mg
26%
Sodium 230mg
10%
Potassium 607mg
17%
Total Carbohydrates 23g
8%
Dietary Fiber 6g
24%
Sugars 3g
Protein 34g
68%
Vitamin A
19%
Vitamin C
25%
Vitamin D0%
Calcium
3%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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