Black Bean & Chile Corn Quinoa With Grilled Chicken
1/2 lb. quinoa
1/3 cup cooked black beans
1/3 cup cooked corn kernels
2 organic tomatoes, seeded and diced
1 organic yellow bell pepper, seeded and diced
1 organic red onion, diced
2 avocados- peeled, seeded and diced
1/2 bunch of cilantro, roughly chopped
1 cup olive oil
1/4 cup lime juice
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
5 grilled chicken breasts for serving
Quinoa: Place quinoa in a strainer and rinse three to four times until water runs clear. Bring to medium sized pots of water to a boil. Cook the quinoa in one of the pots of boiling water for about ten minutes. Strain the quinoa leaving it in the strainer. Place the strainer of quinoa over the second pot of boiling water, cover with aluminum foil and steam for another ten minutes or until the quinoa is light and fluffy in texture. Set aside to cool.
Vinaigrette: Combine lime juice, chili powder, cumin, and garlic in a bowl. Slowly add olive oil, whisking until incorporated. Season to taste.
In a large bowl combine the quinoa, black beans, corn, tomato, yellow bell pepper, avocado, onions and cilantro. Fold the vinaigrette into this mixture carefully as to not crush the avocados. Taste and season before serving.
*To serve top with grilled chicken breast.