Chicken and Black Bean Quinoa Bowl
Mix-and-match your favorite toppings for an easy Mexican-inspired dish.
“This healthy version of a takeout staple gets added richness and nutrients thanks to quinoa soaked in chicken or vegetable broth,” says San Francisco-based chef Lynda Marren. Pro tip: doctor it with whatever vegetables you have on hand or that look the freshest at the farmer’s market.
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- ¼ jalapeño, minced
- ½ cup rotisserie chicken, shredded
- ¼ yellow onion, chopped
- ¼ red pepper, cut into one-inch thick slices
- ¼ cup uncooked quinoa
- ½ cup chicken broth or vegetable stock
- ¼ cup fresh corn kernels
- ¼ cup fresh tomatoes, diced
- ⅛ teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ½ lime
- ½ cup canned black beans, drained & rinsed
- ½ avocado, peeled and thinly sliced
- ¼ cup pico de gallo
- 1 tablespoon cilantro, chopped
- 1 tablespoon jalapeño, thinly sliced
- 1 radish, thinly sliced
Add one tablespoon olive oil to a large heavy skillet over medium heat. Add garlic and jalapeño and cook until fragrant, about one minute. Add chicken and cook for two minutes then transfer to an airtight container.
Add remaining olive oil to pan. Add onion and red pepper and cook over medium heat until browned and fragrant, about eight minutes. Stir in quinoa, broth, corn, and tomatoes. Season with cumin, salt, and pepper. Bring mixture to a boil, then cover and reduce heat to low; simmer for 20 minutes. Remove from heat, dress with a squeeze of lime, and store in an airtight container.
Place the beans in a separate airtight container and the rest of the toppings in a separate airtight container; store everything in the fridge.
Place quinoa-corn mixture in a microwave-safe bowl and top with chicken and beans; warm for 60 seconds. Top with avocado slices and other garnishes as desired.