Ingredients
- 8 oz Quinoa rinsed and drained
- 1 lb. Chicken breast boneless skinless
- 2 tbsp Cajun seasoning
- 2 Tbsp Extra-virgin olive oil
- 2 cloves Garlic minced
- 4 tbsp Red onion diced small
- 2 tsp Ground cumin
- 10 oz Black beans using the juice in the can also
- 1 Tomato diced
- 1 Avocados pitted and diced
- 2 tbsp Lime juice
- 1 cup Corn
- 4 oz Cheddar cheese shredded
- 1 Lime cut into wedges
- 4 tbsp Fresh cilantro
Instructions
- Preheat a grill or grill pan on medium heat.
- In a pot of boiling water cook the quinoa according to the instructions on the package. Once cooked, drain any excess water and cover with a lid to keep warm. Season with salt to taste.
- Season both sides of the chicken with cajun seasoning and salt.
- Heat the oil in a saucepan on medium heat. Saute the garlic and half of the amount of onion for 3 minutes. Stir in the cumin and cook for 2 minutes longer. Add the black beans, stir, and bring to a low simmer for about 8 minutes. Season with salt and pepper.
- In the meantime cook the chicken on both sides to an internal temperature of 160 degrees using a thermometer. Then set aside on a cutting board to rest for 3 minutes and then dice into chunks.
- In a small pan of simmering water cook the corn for 2 to 3 minutes to get it hot.
- Place the quinoa in a bowl and top with chicken, black beans, tomatoes, avocado, corn, and remaining onion. Season with salt and pepper and lime juice. Garnish with cheese, lime wedges, and cilantro leaves.
Video
Nutrition
Calories: 753kcal | Carbohydrates: 73g | Protein: 49g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 320mg | Potassium: 1528mg | Fiber: 17g | Sugar: 4g | Vitamin A: 2450IU | Vitamin C: 21mg | Calcium: 281mg | Iron: 6mg
Blackened Chicken Quinoa Bowl
Ingredients
- 8 oz Quinoa rinsed and drained
- 1 lb. Chicken breast boneless skinless
- 2 tbsp Cajun seasoning
- 2 Tbsp Extra-virgin olive oil
- 2 cloves Garlic minced
- 4 tbsp Red onion diced small
- 2 tsp Ground cumin
- 10 oz Black beans using the juice in the can also
- 1 Tomato diced
- 1 Avocados pitted and diced
- 2 tbsp Lime juice
- 1 cup Corn
- 4 oz Cheddar cheese shredded
- 1 Lime cut into wedges
- 4 tbsp Fresh cilantro
Instructions
- Preheat a grill or grill pan on medium heat.
- In a pot of boiling water cook the quinoa according to the instructions on the package. Once cooked, drain any excess water and cover with a lid to keep warm. Season with salt to taste.
- Season both sides of the chicken with cajun seasoning and salt.
- Heat the oil in a saucepan on medium heat. Saute the garlic and half of the amount of onion for 3 minutes. Stir in the cumin and cook for 2 minutes longer. Add the black beans, stir, and bring to a low simmer for about 8 minutes. Season with salt and pepper.
- In the meantime cook the chicken on both sides to an internal temperature of 160 degrees using a thermometer. Then set aside on a cutting board to rest for 3 minutes and then dice into chunks.
- In a small pan of simmering water cook the corn for 2 to 3 minutes to get it hot.
- Place the quinoa in a bowl and top with chicken, black beans, tomatoes, avocado, corn, and remaining onion. Season with salt and pepper and lime juice. Garnish with cheese, lime wedges, and cilantro leaves.
Video
Nutrition
Calories: 753kcalCarbohydrates: 73gProtein: 49gFat: 32gSaturated Fat: 9gCholesterol: 102mgSodium: 320mgPotassium: 1528mgFiber: 17gSugar: 4gVitamin A: 2450IUVitamin C: 21mgCalcium: 281mgIron: 6mg
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