Southwest Quinoa Grilled Chicken Bowl
by Christina Meyer-Jax, Tastemaker in Residence
2 cups Cooked quinoa
1 (14-ounce) Can diced tomatoes with chili’s, drained
2 Grilled chicken breast, sliced or chopped
1 (8-ounce) Can black beans, drained
1 (8.75-ounce) Can corn, drained
3 Tbsp Extra-virgin olive oil
2 Tbsp Fresh lime juice
2 cups fresh chopped cilantro
1/4 tsp ground black pepper and salt
- Arrange ingredients (corn, tomatoes, black beans, cilantro) in sections around a large bowl.
- Scoop quinoa in the middle off the bowl. Add chicken. Drizzle dressing (olive oil, lime juice, salt/pepper) and salsa if desired over the top.
Cook's Note 3-4 servings