Southwest Quinoa Bowls
51 cup each
  1. Place chicken and chipotles in 1-gallon freezer bag, refrigerate and marinate for at least 1 hour, but preferably overnight.
  2. 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.
  3. Meanwhile, cook quinoa according to package instructions in a large saucepan.
  4. Chop cauliflower into bite-sized pieces.
  5. 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.
  6. Into the quinoa pan, add cauliflower, chicken, corn, onion, garlic, black beans, and cilantro.
  7. Warm over medium heat for about 4 minutes.
Recipe Notes

Top with avocado slices and lime juice.

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