Mexican Taco Quinoa Bowl With Chicken Recipes

MEXICAN CHICKEN AND QUINOA BOWLS

Steps:

• Rinse quinoa for about 30 seconds.
• Combine quinoa and water in saucepan and bring to a boil. Decrease heat to low and cook until quinoa has absorbed all of the water.
• Coat chicken in olive oil, a dash of salt, pepper,1 pressed garlic clove (or a dash of garlic salt) and if you have some cumin and chili powder, sprinkle a little on. Bake until done. Time will vary depending on size of chicken breast. Slice and enjoy. Or prep ahead.Alternatively, pan fry the chicken breast or cook it in a slow cooker.
• To assemble bowls -divide quinoa between two bowls, and divide toppings between the bowls-chicken, black beans, cheddar cheese, avocado and sour cream. Enjoy!

TACO QUINOA BOWL

Steps:

• Rinse quinoa until water is clear. Combine quinoa, broth and one whole green onion in a sauce pan. Bring to a boil, reduce heat and simmer covered 25 minutes.
• Meanwhile, brown ground chicken and onion in pan until no pink remains. Add taco seasoning and ½ cup water. Simmer until thickened.
• Divide quinoa over four bowls (discard whole onion). Top with seasoned chicken, corn, and sliced green onion. Add toppings as desired.

MEXICAN CHICKEN QUINOA BOWL

Steps:

• To prepare the chicken marinade, pour the lime juice,3 tablespoons olive oil and water in a large resealable bag. Add the honey, salt, cumin, garlic powder, black pepper, onion powder and chili powder to the bag.
• Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in the fridge - marinate at least 2 hours or up to 8 hours.
• In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
• Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
• Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
• Cut the chicken into cubes. Divide the quinoa evenly between four bowls. Top the quinoa with the chicken, vegetables, black beans, corn, salsa, and sour cream, then serve.

CHICKEN AND QUINOA TACO BOWL

Steps:

• Add the quinoa together with 2 cups of water and a generous pinch of salt to a small saucepan. Place over medium heat, and allow it to simmer for 12-15 minutes, or until tender. Once the quinoa is done cooking, set aside and allow it to cool, then fluff it.
• To a small jar, add all the marinade/dressing ingredients and stir vigorously to emulsify.
• Add 1/2 of the marinade over the chicken and toss well to completely coat. Let the chicken marinate in the fridge for 30 minutes. Reserve the remaining marinade to use later, making sure it doesn't touch the raw meat.
• Meanwhile, heat a non-stick pan over medium-high heat. Add the corn, and cook it for about 5-6 minutes, or until golden brown.
• To a medium bowl , add the cooked corn, beans, bell pepper, onion, cilantro and ¼ from the reserved dressing and toss to combine.
• Heat a grill pan or an outside grill. Add the marinated chicken and cook for 3-4 minutes per side, or until fully cooked.
• To assemble the bowls, divide the quinoa among 4 serving bowls. Top with chopped romaine lettuce, corn salad and grilled chicken. Drizzle with the remaining dressing and garnish with fresh cilantro. Enjoy!

CHICKEN QUINOA BOWL

Steps:

• Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
• Meanwhile, preheat a grill for cooking at medium heat.
• Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
• Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
• Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

MEXICAN RED QUINOA BOWLS

Steps:

• Heat the olive oil in a saucepan over medium heat.
• Stir in the garlic, red pepper, and green onion and cook until the pepper softens, about 5-7 minutes.
• Stir in the quinoa, beans, taco seasoning, oregano, cumin and salsa.
• Add water to thin it out if it is too thick/sticky (this depends on if you use a runny salsa or a thick and chunky one).
• Taste and season with salt and pepper.
• Cook for 2 minutes more to warm up the additional ingredients.
• Serve hot in a bowl, topped with black olives, green onion and a lime wedge.
• Make sure you tell everyone to squeeze the lime over the quinoa as this really finishes off the dish and boosts the flavors.

MEXICAN CHICKEN QUINOA SALAD

Steps:

• Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
• Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

MEXICAN QUINOA WITH CREAMY CHICKEN AND VEGETABLES

Steps:

• Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken; cook and stir for about 5 minutes. Pour in remaining 1/4 cup water. Cover and cook for 15 minutes.
• Stir corn, peas, peppers, and spinach into the skillet. Cover and cook for 5 minutes more. Mix milk and flour together and pour into the skillet; cook and stir for 2 minutes.
• Divide quinoa among 4 serving plates. Scoop chicken and vegetable mixture on top. Whisk lime juice and remaining garlic together in a bowl; drizzle over each serving.