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Quinoa “Taco” Bowl

by Livestrong_Recipes  |  Sep 12, 2016

Quinoa “Taco” Bowl
  1. PREP
  2. 20 m
  • COOK
  • 25 m
  • TOTAL
  • 45 m

This swaps quinoa for tortilla, but doesn’t skimp on flavor and textural variation, featuring slow-simmered beans, juicy slices of chipotle chicken and tart, creamy slivers of avocado.

INGREDIENTS

SERVES 4

  • 2 tbsp olive oil
  • 1/2 medium red onion
  • 1 Jalapeno Slices
  • 2 clove garlic
  • 15 oz Black Beans
  • 1 pinch Kosher Salt
  • 1 pinch Pepper, Coarse Black
  • 1/2 cup Organic Tricolor Quinoa
  • 1 ear , medium raw corn
  • 2 and raw boneless, skinless chicken breast
  • 1 tsp Chipotle Seasoning
  • 3 tbsp lemon juice
  • 1/2 fruit without Avocados, raw, California
  • 2 tbsp sour cream
  • 4 Black Pitted Olives
  • 1 tbsp cheddar cheese
  • 8 sprigs cilantro
  • 1 fruit lime

DIRECTIONS

1 In a saucepan, warm 1 tbsp olive oil over low heat. Add red onion, bell pepper, and half the jalapeno, reserving a little of each to garnish at the end. When the vegetables start to become translucent, add garlic. Cook for a minute, then add the beans. Bring to a simmer, season with salt and pepper then lower the heat and reserve.
2 Boil 1 cup water in a small saucepan. Add quinoa and dash of salt. Reduce heat and simmer for 15 minutes, until liquid is absorbed.
3 Husk corn and remove any remaining threads. Being sure not to cut too close to the cob, cut raw kernels off and reserve.
4 Dress chicken with 2 tbsp lemon juice, then season with chipotle powder, salt, and pepper. Grill chicken over medium-high heat for one to two minutes per side or until an instant-read thermometer reaches 165 degrees Fahrenheit.
5 Portion half the beans, quinoa, corn, chicken and avocado in each bowl. Slice avocado, dress with lemon juice, season with salt and pepper and portion half to each bowl. Top each with a dollop of sour cream and garnish with reserved onions, peppers, jalapenos (optional), Cheddar, cilantro and lime wedge.
6 PC: Arthur Bovino/LIVESTRONG.COM