Quinoa and Black Bean Bowl with Grilled Chicken

Ingredients

• ½ cup quinoa, rinsed and drained
• 1 cups water
• ½ tablespoon olive oil
• ½ small red onion, diced
• 1 cloves garlic, minced
• ½ cup cooked black beans, warmed
• ½ pound boneless, skinless chicken breast
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Salt and pepper, to taste
• ½ ripe avocado, diced
• ⅛ cup fresh cilantro, chopped
• 1 tablespoons freshly squeezed lime juice

Method

1. 1In a medium saucepan, bring the quinoa and water to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
2. 2In a large bowl, whisk together the olive oil, diced onion, minced garlic, cumin, smoked paprika, salt, and pepper.
3. 3Add the chicken breast to the bowl and toss to coat evenly with the marinade, letting it sit for at least 10 minutes.
4. 4Preheat a grill or grill pan to medium-high heat and cook the chicken for about 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
5. 5Warm the black beans by microwaving them for about 30-45 seconds or heating them in a saucepan over low heat, stirring occasionally.
6. 6Slice the grilled chicken into thin strips once it has rested for a few minutes.
7. 7To assemble the bowls, divide the cooked quinoa between two bowls, followed by a portion of warmed black beans, sliced grilled chicken, diced avocado, and a sprinkle of chopped cilantro.
8. 8Drizzle the freshly squeezed lime juice over the top of each bowl and serve immediately.
9. 9Toss the quinoa gently with a fork to fluff it before serving, if desired.

Nutrition per serving