Southwest Chicken Quinoa Bowl
Makes 4 To-Go lunch boxes
This recipe can be served as a full dinner or try it on the go. Recently we hiked in Moab and it made for a great energy-boosting lunch.
2 breasts or 4 thighs of grilled, cooled, and cubed chicken
(Use leftover chicken or marinade and grill before serving)
We mentioned Olivelle’s sprice rub. Check out their website here.
For the Salad:
1Yellow Pepper – diced
1 Red Pepper – diced
4 Green Onions – diced
1/4 Red Onion – small diced
1 Can of Black Beans – rinsed
1 Bunch of Cilantro – rinsed and chopped
1 Cup of Quinoa – cook 1 cup quinoa with 2 cups water. Add salt and oil to water for flavor
(can be substituted with brown rice)
1 Lime zested and juiced in Quinoa once cooled on the stove – fluff with a fork
Salted Sunflower Seeds – to top the salad
3/4 C of Avocado Oil
3 T Rice Vinegar (taste and add a bit more if needed)
1 Lime – zested and juiced
1 Garlic Clove
2 t of canned chipotle in adobo – puréed in blender then measure (use 1t for a less spicy taste)
1T of honey (or agave if you are allergic to honey)
1 bunch of cleaned cilantro
Using a blender combine Rice Vinegar, Lime Juice, Zest, Garlic Clove, Purred Chipotle, and honey. Pulse to blend then add your oil. Blend again. Then add cilantro and blend until fully combined.
In a “to go” box or a bowl add one scoop of Quinoa then chopped peppers, top with diced chicken, add green onions, red onion, diced cilantro, finish with salted sunflower seeds and dressing.