The Stuff You Need:
For two people:
1 large or 2 small chicken breast(s)
1 Cup Quinoa
1 & 3/4 Cups Vegetable Broth* or Water
1/2 Cup cooked Corn
1/2 Cup cooked Black Beans
2 or 3 Tablespoons chopped Red Bell Pepper
2 Scallions, sliced thin
1 Tablespoon chopped fresh Cilantro
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon cumin powder
1 squeeze Lime juice
1 pinch Lime Zest
Salt & Pepper, to taste (I used Cayenne Pepper)
Optional: My Blue Kitchen Ancho Oil – Season the chicken prior to cooking and drizzle a little over the corn salad.
How To Do This:
- Rinse chicken and pat dry with paper towel. Season with salt & pepper and set aside.
- Combine quinoa and vegetable broth in a pot and bring to a boil, then reduce heat to low, cover and cook for about 15 minutes. Continue cooking until most of the liquid has been absorbed.
- While the quinoa is cooking, combine the corn, black beans, bell pepper, scallion, lime juice and zest, garlic, chili, cumin and salt and pepper in a bowl.
- Grill or saute the chicken.
- Combine quinoa with the corn mix and spoon onto plates. Arrange slices of cooked chicken on top. Garnish with more scallion.
Notes:
*Vegetable Broth – BOU brand bouillon cubes are gluten free.
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