MEXICAN CHICKEN QUINOA SALAD
A quick and easy way to make a delicious healthy meal!
Provided by Deemcgee
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
- Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.5 g, Cholesterol 35 mg, Fat 11.3 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 911.9 mg, Sugar 6 g
TACO QUINOA BOWL
Taco Quinoa Bowls are loaded with chicken, seasoned veggies, and quinoa! Top with salsa, sour cream, or guacamole.
Provided by Holly Nilsson
Categories Dinner Entree Lunch Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Rinse quinoa until water is clear. Combine quinoa, broth and one whole green onion in a sauce pan. Bring to a boil, reduce heat and simmer covered 25 minutes.
- Meanwhile, brown ground chicken and onion in pan until no pink remains. Add taco seasoning and ½ cup water. Simmer until thickened.
- Divide quinoa over four bowls (discard whole onion). Top with seasoned chicken, corn, and sliced green onion. Add toppings as desired.
Nutrition Facts : Calories 401 kcal, Carbohydrate 42 g, Protein 29 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 98 mg, Sodium 664 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
MEXICAN CHICKEN AND QUINOA BOWLS
These Mexican chicken and quinoa bowls are easy to put together and have all of your favorite Mexican flavors!
Provided by Sweetphi
Categories Easy Dinner Ideas
Time 35m
Number Of Ingredients 7
Steps:
- Rinse quinoa for about 30 seconds.
- Combine quinoa and water in saucepan and bring to a boil. Decrease heat to low and cook until quinoa has absorbed all of the water.
- Coat chicken in olive oil, a dash of salt, pepper,1 pressed garlic clove (or a dash of garlic salt) and if you have some cumin and chili powder, sprinkle a little on. Bake until done. Time will vary depending on size of chicken breast. Slice and enjoy. Or prep ahead.Alternatively, pan fry the chicken breast or cook it in a slow cooker.
- To assemble bowls -divide quinoa between two bowls, and divide toppings between the bowls-chicken, black beans, cheddar cheese, avocado and sour cream. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 415 kcal, Carbohydrate 37 g, Protein 35 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 392 mg, Fiber 10 g, Sugar 3 g
MEXICAN CHICKEN QUINOA BOWL
Mexican spiced chicken and veggies with a variety of fun toppings, all served over quinoa.
Provided by Rena
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- To prepare the chicken marinade, pour the lime juice,3 tablespoons olive oil and water in a large resealable bag. Add the honey, salt, cumin, garlic powder, black pepper, onion powder and chili powder to the bag.
- Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in the fridge - marinate at least 2 hours or up to 8 hours.
- In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
- Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
- Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
- Cut the chicken into cubes. Divide the quinoa evenly between four bowls. Top the quinoa with the chicken, vegetables, black beans, corn, salsa, and sour cream, then serve.
Nutrition Facts : Calories 589 kcal, Carbohydrate 67 g, Protein 39 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 78 mg, Sodium 1078 mg, Fiber 14 g, Sugar 10 g, ServingSize 1 serving
MEXICAN TACO QUINOA BOWL WITH CHICKEN
Wanted to try something healthy and much to my surprise my entire family loved this. You can top it with sour cream and Cheddar cheese. You may add any taco toppings you would like, or none at all.
Provided by Gina Mann Crawford
Categories Main Dish Recipes Bowls
Time 38m
Yield 6
Number Of Ingredients 16
Steps:
- Place dry quinoa in a saucepan over medium heat. Stir until toasted and fragrant, 3 to 5 minutes. Add water, black beans, tomato sauce, onion, chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano. Bring to a boil. Reduce heat to low; simmer until quinoa is tender, 20 to 25 minutes.
- Heat olive oil in a skillet over medium heat. Add chicken; cook and stir until browned on the outside and no longer pink in the center, 6 to 8 minutes.
- Fluff cooked quinoa mixture with a fork. Divide among serving bowls. Top with cooked chicken.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 38.8 g, Cholesterol 64.6 mg, Fat 7.5 g, Fiber 9.2 g, Protein 33.6 g, SaturatedFat 1.4 g, Sodium 1008.3 mg, Sugar 4.6 g
CHICKEN QUINOA BOWL
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
- Meanwhile, preheat a grill for cooking at medium heat.
- Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
- Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
- Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.
ONE PAN MEXICAN QUINOA
Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.
QUINOA TACO MEAT
Amazingly flavorful taco "meat" made with quinoa, smoky seasonings, and salsa! Baked until hot and crispy. A healthy substitute for ground beef (just 9 ingredients)!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 10
Steps:
- Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
- Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
- Preheat oven to 375 degrees F (190 C).
- Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
- Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!
- This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
- Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 147 kcal, Carbohydrate 21.4 g, Protein 5.7 g, Fat 4.5 g, SaturatedFat 0.6 g, Sodium 415 mg, Fiber 2.6 g, Sugar 0.8 g
MEXICAN ROASTED DELICATA SQUASH BOWLS
Mexican Roasted Delicata Squash Bowls are healthy and vegan, but most importantly, they're so incredibly flavorful!
Provided by Whitney Bond
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F.
- Slice the squash in half lengthwise, through the middle, use a fork to remove the seeds from the middle of the squash.
- Slice the squash into ½ inch strips.
- Toss the slices of delicata squash, minced garlic and sliced jalapenos with the olive oil and taco seasoning.
- Spread in an even layer on a baking sheet.
- Place in the oven for 20 minutes.
- Divide the cooked quinoa between two bowls.
- Top with the roasted squash, mixed baby greens, sliced avocado, red onion and fresh cilantro.
- Drizzle with creamy chipotle sauce.
Nutrition Facts : Calories 601 kcal, Carbohydrate 72 g, Protein 13 g, Fat 32 g, SaturatedFat 5 g, Sodium 362 mg, Fiber 14 g, Sugar 9 g, ServingSize 1 serving
MEXICAN GRILLED CHICKEN BOWL
Grilled chicken, Mexican style, served over a bed of quinoa.
Provided by Rena
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper and a pinch of salt. Add in chicken breast and mix to coat well on all sides.
- Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink in the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.
- In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, lime juice and season with salt and pepper to taste, then mix to combine.
- Divide quinoa mixture among 4 bowls, then top with sliced grilled chicken and avocado. Enjoy!
Nutrition Facts : Calories 528 kcal, Carbohydrate 50 g, Protein 33 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 153 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving
QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM
Every grain bowl should have a successful balance of crunchiness, creaminess and bold flavor. In this Mexican-inspired bowl, the crunchy tortilla chips and roasted pepitas are nicely complemented by avocado cream and hearty quinoa. Make a big batch of quinoa and keep it frozen in resealable bags for up to 1 month; thaw and reheat as needed. Having an arsenal of the premade stuff in your freezer will help cut down prep time on busy nights.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 grain bowls (about 1 cup quinoa each)
Number Of Ingredients 15
Steps:
- Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
- Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
- If the corn still has a chill, microwave it for about 1 minute.
- Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.
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- Cook the quinoa: bring 2 cups of water to a boil, add quinoa, reduce to simmer and cook for 15 minutes until al dente. Set aside to cool slightly.
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- Portion quinoa evenly between two serving bowls, spreading it out so that it covers the bottom of the bowls. Divide the chicken, peppers and onions, corn salsa and guacamole evenly between the two bowls, and add them on top of the quinoa. Sprinkle each bowl with some crumbled cheese. Serve immediately, garnishing each bowl with a lime wedge if desired.
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