Mexican Taco Quinoa Bowl With Chicken Recipes

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 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.

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.

CHICKEN & QUINOA TACO BOWLS

Steps:

• Cook quinoa according to package directions; keep warm. Meanwhile,in large,nonstick skillet,heat oil over medium-high heat; sauté chicken for about 5 minutes or until lightly browned. Add onion,red pepper and seasoning blend; cook for about 5 minutes or until softened.
• Add soup and milk; bring to simmer. Cook,stirring often,for 10 to 12 minutes or until sauce is thickened and chicken is cooked through. Stir in black beans; cook for about 3 minutes or until heated through.
• Divide quinoa evenly among 8 dinner bowls. Top with chicken and sauce,lettuce,tomatoes,avocados and salsa. Serve immediately.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

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!

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.