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Molly Miller

Mexi Quinoa Bowl (E)

This Mexican bowl is one of my go-to lunches because it's easy, healthy, and filling, so it gets me through my afternoons. I always have pre-cooked quinoa on hand so I can make this in a jiffy. I've used diced chicken, canned chicken, or sometimes I just leave out the chicken and eat it vegetarian style. It's great in all forms, and you can eat it hot or cold.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Main
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1/2 c. pre-cooked quinoa
  • 1/2 c. black beans
  • 1/2 c. diced chicken
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. avocado oil
  • A pinch of salt
  • Diced sweet mini peppers
  • A handful of spinach o kale
  • A sprinkle of parm cheese
  • Salsa to taste

Method
 

  1. Pre-cook the quinoa and the chicken. I like to cook chicken in my instant pot with salsa and eat it throughout the week, and it works great with this recipe.
  2. Dice the sweet mini peppers.
  3. Heat up the black beans (optional).
  4. Put the quinoa, chicken, and black beans in a bowl.
  5. Season with Mexican spices.
  6. Add diced peppers, spinach, avocado oil, and farm cheese on top.
  7. Enjoy hot or cold!