Cilantro-Lime Quinoa Bowl with Chicken

This recipe features a refreshing combination of flavors from the salad ingredients and the vinaigrette that will surprise you.  Enjoy!

Main Ingredients:

  • 1 8-10 oz. chicken breast, seasoned with black pepper

Salad Ingredients:

  • 1 cup cooked quinoa
  • ¼ cup fresh, grilled, or frozen organic sweet corn
  • ½ cup cooked low black beans (rinsed and drained)
    – (seasoned with 1/8 tsp sea salt, 1/8 tsp cumin, 1/8 tsp chili powder, 1/8 tsp garlic powder)
  • ¼ cup red onion, diced small
  • ½ large ripe avocado, diced
  • ¼ cup fresh cilantro leaves, chopped

Vinaigrette Dressing Ingredients:

  • 1 tbsp lime juice
  • 2 tbsp fresh squeezed orange juice
  • ½ tsp maple syrup, or raw honey
  • 1 tsp harissa sauce, or more to taste
  • 1/8 tsp cumin
  • Sea salt and freshly ground black pepper to taste
  • ½ tbsp fresh minced cilantro
  • 2 tbsp extra virgin olive oil

Directions: (Serves 2-3)

  • Grill chicken on medium-high for 15 minutes.
  • In medium sauce pan over low heat, gently warm the black beans stirring in the seasonings.
  • Add corn, stir to warm, remove from heat.
  • Prepare vinaigrette by whisking all ingredients until well combined.
  • Gently toss all salad ingredients together in large glass bowl.
  • Toss with vinaigrette immediately before serving.
  • Serve warm, room temperature, or chilled.

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