Ingredients
1 c. quinoa, rinsed
2 1/4 c. chicken or vegetable stock, divided
1 lime, zest and juice (divided)
kosher salt
2 chicken breasts, cut into 1-in pieces
1 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. paprika
1 bell pepper, sliced lenthwise
1 onion, sliced
1 15.5-oz can black beans, drained
1 c. corn
1 jalapeño, finely diced
1 c. Monterey Jack, shredded
1 c. salsa
1 avocado, sliced
sour cream
extra-virgin olive oil
Preparation
Step 1In a large saucepan, combine quinoa, 2 cups of stock (or water) and a pinch of salt and bring to boil. Reduce heat, cover and let simmer until liquid is absorbed, about 15 minutes. Fluff quinoa and add the zest of 1 lime and the juice of half a lime. Step 2Meanwhile, season chicken. In a medium bowl, toss chicken with spices and a squeeze of lime. Set aside. Step 3Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. When the pan is hot, add the onions and peppers. Season to taste with salt and pepper. When the vegetables are soft, remove them from pan and set aside. Step 4Add more olive oil to skillet. Add chicken, season with salt and pepper, and sauté until cooked through. Remove from pan and set aside. Step 5Add remaining stock to skillet and scrape the bottom of the pan with a wooden spoon. Add the black beans and let simmer until the liquid reduces about halfway. Season to taste with salt and pepper. Add a squeeze of lime. Set aside. Step 6Combine corn and diced jalapeño. Step 7Build your bowl. Fill bowl with quinoa, then add chicken, peppers, onions and the bean and corn mixtures. Top with cheese, sour cream, salsa and avocado.
