JANUARY / FEBRUARY 2017 | 13
taste
healthy eats
SOUTH
WEST
protein bowl
Ingredients
• Two 6 oz. chicken breasts, seasoned
with salt and pepper and grilled
• 2 C. dry quinoa, rinsed
• 3 C. vegetable broth
• 2 cloves garlic, finely minced
• One 15 oz. can of black beans,
lightly drained
• 1 bell pepper, finely chopped
• 1 jalapeño, ribs and seeds removed,
finely chopped
• 1 lime, zest and juice
• 1 tsp. toasted cumin
• 1 tsp. black pepper
• 1 tomato, diced
• 1 avocado, peeled, pitted and sliced
• 2 eggs
• cilantro, for garnish
• green onion, for garnish
Instructions
1. Place quinoa, vegetable broth, and
garlic in a large saucepan. Bring to a
boil, then cover and reduce to a simmer.
Simmer 12–15 minutes until liquid is
incorporated.
2. In a bowl, add the quinoa, beans, bell
pepper, jalapeño, lime zest and juice,
cumin, and pepper. Stir in tomatoes.
Serve topped with sliced chicken,
avocado, eggs any style, cilantro, and
green onion.
—Recipe serves two.
