Chicken and black bean quinoa bowl
Ingredients
For serving:
canned black beans, drained & rinsed
avocado, peeled and thinly sliced
pico de gallo
cilantro, chopped
jalapeño, thinly sliced
radishes, thinly sliced
For the bowl:
Olive oil
yellow onion, chopped
red pepper, cut into one-inch thick slices
uncooked quinoa
chicken broth or vegetable stock
fresh corn kernels
fresh tomatoes, diced
cumin
Kosher salt
Ground pepper
lime
garlic clove, minced
jalapeño, minced
rotisserie chicken, shredded
Directions
Step 1
Add one tablespoon olive oil to a large heavy skillet over medium heat. Add onion and red pepper and cook until browned and fragrant, about eight minutes. Stir in quinoa, broth, corn, and tomatoes. Season with cumin, salt, and pepper. Bring mixture to a boil, then cover and reduce heat to low; simmer for 20 minutes. Remove from heat and dress with a squeeze of lime.
Step 2
In a separate skillet, add one tablespoon olive oil. Add garlic and jalapeño and cook until fragrant, about one minute. Add chicken and cook for two minutes.
Step 3
Divide the quinoa-corn mixture between two bowls and top with chicken, beans, avocado, pico de gallo, cilantro, jalapeño, and radish.
Photography and styling by Julia Gartland
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