Zesty Quinoa Chicken & Black Bean Bowl
This vibrant and nutritious Quinoa Chicken & Black Bean Bowl showcases the delectable flavors of South American cuisine. Loaded with protein-rich quinoa, tender chicken, hearty black beans, and sweet corn, this dish is not only tasty but also packed with essential nutrients. The combination of spices, fresh vegetables, and lime juice adds a refreshing zing, making it perfect as a wholesome lunch or dinner option. Enjoy it warm or chilled, and celebrate the rich bounty of native ingredients in every bite!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (divided)
garlic clove
1 (minced)
paprika
1 teaspoon
quinoa
1 cup
water
2 cups
boneless skinless chicken breasts
375 g (diced)
ground cumin
1 teaspoon
ground coriander
1 teaspoon
salt
1/2 teaspoon
black pepper
1/2 teaspoon
cayenne pepper
1 pinch
green onions
3 (sliced)
plum tomatoes
2 (diced)
sweet red pepper
1/2 (diced)
canned black beans
2 cups (drained and rinsed)
corn kernels
1 cup
fresh cilantro
1/4 cup (chopped)
lime juice
2 tablespoons
Instructions
1
In a medium saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the minced garlic and paprika, stirring constantly until fragrant, approximately 30 seconds.
2
Introduce the quinoa to the saucepan and pour in 2 cups of water. Bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.
3
While the quinoa is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken and season with ground cumin, ground coriander, salt, pepper, and a pinch of cayenne pepper. Sauté for about 5 minutes until the chicken is nicely browned.
4
Stir in the sliced green onions, diced tomatoes, red pepper, black beans, and corn. Cook over medium heat while stirring occasionally until the red pepper is tender-crisp and the chicken is cooked through, about an additional 5 minutes.
5
Remove the skillet from heat and transfer the chicken and vegetable mixture to a large mixing bowl. Fluff the cooked quinoa with a fork and add it to the bowl along with the chopped cilantro and lime juice. Toss everything together until well combined and serve warm or chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Quinoa Chicken & Black Bean Bowl?
It is a vibrant and nutritious South American-inspired dish featuring protein-rich quinoa, tender chicken, hearty black beans, and sweet corn with a refreshing lime zing.
What are the primary proteins in this recipe?
The main protein sources are boneless skinless chicken breasts, quinoa, and black beans.
Can this bowl be served cold?
Yes, this dish is versatile and can be enjoyed either warm or chilled.
How much quinoa is required for this recipe?
The recipe requires 1 cup of quinoa.
What is the ratio of water to quinoa used?
The ratio used is 2 cups of water for 1 cup of quinoa.
What spices are used to season the chicken?
The chicken is seasoned with ground cumin, ground coriander, salt, black pepper, and a pinch of cayenne pepper.
How much chicken is needed for this bowl?
The recipe calls for 375 grams of boneless skinless chicken breasts.
How should the garlic be prepared?
One garlic clove should be minced before being stirred into the oil with paprika.
How long does the quinoa take to cook?
The quinoa should simmer for approximately 15 minutes or until all liquid is absorbed.
What type of beans are used in this recipe?
The recipe uses 2 cups of canned black beans, which should be drained and rinsed.
Which vegetables are included in the chicken mixture?
The mixture includes sliced green onions, diced plum tomatoes, diced sweet red pepper, and corn kernels.
What type of tomatoes are recommended?
The recipe specifies using 2 diced plum tomatoes.
How much lime juice is added to the dish?
Two tablespoons of lime juice are added at the end for a zesty flavor.
What provides the heat or 'kick' in this dish?
A pinch of cayenne pepper and a teaspoon of paprika provide the subtle heat.
How is the fresh cilantro used?
One-quarter cup of chopped fresh cilantro is tossed into the bowl with the cooked quinoa and chicken mixture.
What kind of oil should I use for sautéing?
Extra virgin olive oil is used, divided between cooking the quinoa and sautéing the chicken.
How do you know when the quinoa is finished cooking?
The quinoa is finished when it is tender and all the liquid in the saucepan has been absorbed.
What is the first step in preparing the quinoa?
The first step is heating 1 tablespoon of olive oil and stirring in minced garlic and paprika until fragrant.
How long should the chicken sauté initially?
The chicken should be sautéed for about 5 minutes until nicely browned before adding the vegetables.
Is the corn fresh or canned?
The recipe calls for 1 cup of corn kernels, which can be fresh, canned, or frozen depending on preference.
How many green onions are needed?
The recipe requires 3 sliced green onions.
What is the preparation for the sweet red pepper?
Half of a sweet red pepper should be diced and cooked until tender-crisp.
When should the quinoa be fluffed?
The quinoa should be fluffed with a fork right before it is added to the large mixing bowl with the chicken and vegetables.
What is the total amount of olive oil used?
The recipe uses a total of 2 tablespoons of extra virgin olive oil.
Is this recipe considered a healthy option?
Yes, it is described as a wholesome, nutrient-packed meal rich in essential nutrients and protein.
Should the chicken be cooked before adding the beans and corn?
The chicken should be browned first for 5 minutes, and then finished cooking for another 5 minutes after adding the vegetables and beans.
How much paprika is included?
One teaspoon of paprika is used in the quinoa cooking process.
What tools are needed for this recipe?
You will need a medium saucepan, a large skillet, a fork for fluffing, and a large mixing bowl.
What cuisine style does this recipe represent?
This dish showcases flavors and ingredients native to South American cuisine.
How much salt and pepper are recommended?
The recipe suggests 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.