Summer is in full swing and we know you are craving a light lunch or dinner to beat the heat. This cold or warm quinoa bowl is perfect to satisfy your cravings! As a bonus, you can save the second as a great lunch option for the next day.
A quinoa bowl is the easiest way to ensure that your plate is meeting all your baby's needs for growth and development. When making this bowl or adapting it to your likings, make sure you are following the plate method for a balance of nutrients. The plate method is when your plate is filled with a quarter grains, a quarter proteins, and half vegetables.
This recipe is perfect for a busy mom or mom-to-be as it can be doubled and saved in a container in the fridge and enjoyed cold or warm for lunch or dinner the next day.
Grilled Chicken and Quinoa Bowl
Yield: 2 servings
2 chicken breasts
⅓ cup dry quinoa
1 tablespoon honey
1½ teaspoons paprika
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
½ cup cherry tomatoes
½ red bell pepper
½ shredded marble cheese
½ cup strained black beans
In a large freezer bag or mixing bowl add 1 tablespoon olive oil, 2 fresh squeezed lime juice, honey, paprika, salt, onion powder, ground cumin and coriander. Mix together well and add in chicken breasts. Coat all sides of chicken well marinate for 30 minutes to 8 hours.
Heat a large skillet or grill over medium-high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through. Set aside and allow it to rest for 5 minutes, then slice it. (cook to an internal temperature of 165 degrees)
While chicken is cooking cook quinoa according to directions listed on package (make enough for 1 cup when cooked)
Split the quinoa evenly into two bowls with the black beans and top with the grilled chicken, sliced avocado, sliced red bell pepper, tomatoes, and shredded cheese.
Add any dressing of your choice.