Southwest Quinoa Bowls
1 cup each
chicken breast, skinless and boneless, cubed
chipotles in adobo sauce
red onion, diced
low sodium black beans, drained and rinsed
avocado, peeled, pitted and thinly sliced
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.
Top with avocado slices and lime juice.
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