Southwestern Black Bean Quinoa Bowl with Pulled Chicken
Like a burrito bowl, only so much better.
Ingredients
- 3 boneless skinless chicken breasts
- 2 cloves garlic sliced
- 3/4 tsp sea salt
- 1/2 tsp each ground coriander and ground cumin
- 1/2 sweet red or yellow pepper thinly sliced
- 1 cup quinoa
- 1 cup cooked black beans (rinsed and drained, if canned)
- 1 cup strained tomatoes (passata)
- 2 tsp cider vinegar
- 2 tsp honey
- 2 tsp dry mustard
- 1 tsp chipotle chili powder (or chili powder)
- 1 ripe avocado
- 1/2 cup shredded cheddar cheese
- 1/3 cup diced red onion
- 1/3 cup chopped cilantro leaves
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Pour 3 cups (750 mL) cold water in a saucepan. Add chicken, garlic, ½ tsp (2 mL) of the salt, the coriander and cumin; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until chicken is no longer pink inside, 12 to 15 minutes. Using tongs, transfer chicken to a bowl and let cool enough to handle.
- Meanwhile, add sweet pepper to cooking liquid; cook for 2 minutes. Strain, reserving both cooking liquid and pepper mixture.
- Measure and pour 2 cups (500 mL) of the reserved cooking liquid back into saucepan (reserve any remaining for another use or, alternatively, add enough water as necessary to make 2 cups/500 mL); stir in quinoa and bring to a boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes. Remove from heat and stir in black beans and reserved pepper mixture; set aside.
- Meanwhile, in a small saucepan, combine tomatoes, vinegar, honey, dry mustard, chili powder and remaining salt; bring to a simmer over medium heat, stirring occasionally. Reduce heat to medium-low, cover and continue simmering for 5 minutes, stirring occasionally. Remove from heat. Shred or slice chicken; add to sauce. Divide quinoa mixture among serving bowls. Spoon chicken mixture over top. Top with corn, avocado, cheese, onion and cilantro.
Recipe Notes
Per Serving:Â 328 calories, 24 g protein, 10 g fat (3 g saturated fat), 38 g carbohydrates, 8 g fibre, 42 mg cholesterol, 407 mg sodium
