In attempt to eat healthier following a weekend getaway full of indulgences, I whipped up these Quinoa bowls for dinner the other night. Initially I wasn’t too sure how the mister would respond to these, but I know him well enough to know that if it has any kind of meat AND hot sauce…we’re good!
this recipe is a DG creation
kitchen tunes: mistaken/ marian hill ft. steve davit
1 TBSP olive oil
1 lb boneless skinless chicken thighs, cut into thin 1 in. strips
chicken seasoning of your choice (I used Don Sazon Chicken Seasoning)
1 C uncooked tri-colored Quinoa (prepared according to package directions)
1 can black beans
other toppings of your choice including, but not limited to: Shredded cheddar cheese, chopped tomato,salsa, avocado, jalapenos, sour cream, hot sauce.
- In a large cast iron pan, heat olive oil. Add sliced chicken and season generously with chicken seasoning. Cook chicken thoroughly
- Meanwhile, in a seperate pot, prepare the Quinoa, making sure to rinse thoroughly prior to preperation. Set the cooked quinoa aside until you are ready for assembily.
- Just before the chicken is finished cooking, place the black beans in a small pot and heat thoroughly.
- Once these three items are finished you can begin assembly. Start with a layer of quinoa, chicken, then black beans. Top with your favorite toppings.