Lately, I have become a huge fan of quinoa bowls. They are filling, packed with protein, and make enough for many meals. Since I love the southwest salad from Trader Joe’s so much, I decided to try the toppings in a quinoa bowl. The great thing about quinoa bowls is that you can layer them with whatever toppings you like. You may not think Brussels sprouts scream southwest, but they added great flavor and texture. After a few different tries, I ended on this southwest chicken quinoa bowl combination.
Servings- 4 (We made 2 bowls for dinner and packed 2 for lunch)
6 C cooked quinoa
1 Tbl. oil (olive or coconut)
1 lb. chicken breast
Salt, pepper, and chili powder to taste
1 can black beans
2 diced bell peppers (I used red and green)
1 diced onion
16 oz. Brussels sprouts
1/2 diced tomato
Salsa, as desired
1. Heat 1/2 Tbl oil in medium skillet (on medium-medium high heat) and season chicken breasts with salt, pepper, and chili powder and cook until brown. 2. Heat other 1/2 Tbl oil large skillet (on medium-medium high heat) and add Brussels sprouts, cook for 5 minutes. 3. Add diced bell peppers and onions to large skillet. 4. Heat black beans (in skillet or microwave) 5. When chicken is finished cooking, cut in to slices. 6. Separate cooked quinoa into 4 bowls, layer black beans, vegetable mixture, Brussels sprouts and chicken in to each bowl. 7. Add 1/4 sliced avocado to each bowl 8. Drizzle with salsa and diced tomatoes and enjoy.
What’s your favorite kind of quinoa bowl? Leave me a comment below!