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.
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
Instructions
- 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.
- Dice the sweet mini peppers.
- Heat up the black beans (optional).
- Put the quinoa, chicken, and black beans in a bowl.
- Season with Mexican spices.
- Add diced peppers, spinach, avocado oil, and farm cheese on top.
- Enjoy hot or cold!