Quinoa Bowl with Grilled Chicken, Black Beans and Avocado
This is a delicious recipe that I made last night for my partner and I. Unfortunately, in my rush to dish it up when she returned from her mountain bike ride I left the avocado off.
Keyword: Chef Ray, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Quinoa Bowl with Grilled Chicken, Black Beans and Avocado
Servings: 4
Ingredients
1 tsplime zest
1 tsppaprika
¼ cup (60ml) lime juice
8 small chicken tenderloins (400g total)
1 cup quinoarinsed, drained
2cups green beanstrimmed (can be frozen or fresh)
400g can black beansrinsed, drained
250g punnet cherry tomatoe, halved or 2 tomatoes, diced
½avocadosliced
1 tspmaple syrup or honey
Instructions
Combine zest, paprika, 1½ tablespoons lime juice and 2 teaspoons olive oil in a shallow glass or ceramic dish. Add chicken and turn to coat. Set aside to marinate for 30 minutes.
Place quinoa and 2 cups of water in a saucepan and bring to the boil over a high heat. Reduce heat to low and simmer, covered, for 12-15 minutes, or until water is absorbed and quinoa is al dente.
Meanwhile, steam, boil or microwave green beans for 2-3 minutes or until just tender. Drain.
Heat a large chargrill pan or barbecue hotplate over medium-high heat. Drain chicken of excess marinade and grill for 3-4 minutes each side, or until coked through.
Divide quinoa between 4 bowls. Top each with some black beans, green beans, cherry tomatoes, avocado and 2 chicken tenderloins. Whisk together remaining lime juice, olive oil and maple syrup. Drizzle dressing over each quinoa bowl, and serve.