Mexican Taco Quinoa Bowl with Chicken recipe
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Ingredients
- 1 cup quinoa 2 cups water 1 (15 ounce) can black beans, drained 1 (15 ounce) can tomato sauce 1 onion, chopped 1 tablespoon chili powder 1 ½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon ground black pepper ½ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon red pepper flakes ¼ teaspoon dried oregano 1 tablespoon olive oil 1 ½ pounds chicken breasts, cubed
Nutrition Info
- 354.8 caloriescarbohydrate: 38.8 gcholesterol: 64.6 mgfat: 7.5 gfiber: 9.2 gprotein: 33.6 gsaturatedFat: 1.4 gservingSize: -sodium: 1008.3 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Mexican Taco Quinoa Bowl with Chicken
Directions
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Place dry quinoa in a saucepan over medium heat. Stir until toasted and fragrant, 3 to 5 minutes. Add water, black beans, tomato sauce, onion, chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano. Bring to a boil. Reduce heat to low, simmer until quinoa is tender, 20 to 25 minutes.
Heat olive oil in a skillet over medium heat. Add chicken, cook and stir until browned on the outside and no longer pink in the center, 6 to 8 minutes.
Fluff cooked quinoa mixture with a fork. Divide among serving bowls. Top with cooked chicken.