Mexican Style Quinoa with Grilled Chicken is so flavorful and packed full of protein!
Course: Main
Keyword: Gluten Free
Servings: 2
Author: Alyssa Rimmer
Ingredients
½cupdry quinoa
1teaspoonsmoked paprika
1teaspoonground cumin
1teaspoonground chili powder
Juice of ½ a lime
½red bell pepperjulienned
½cupfrozen cornroasted
2spring onions thinly sliced
1teaspoonolive oil
2, 4 ozgrilled chicken breaststhinly sliced (or other grilled protein of your choice - shrimp and steak would both be tasty!)
Salt & pepper to taste
Instructions
Preheat the oven to 400 degrees F.
Toss the frozen corn with 1 teaspoon olive oil and salt and pepper.
Place on a baking sheet and roast for 10 - 15 minutes, tossing a few times throughout the cooking process, until the kernels are slightly browned and crispy.
While the corn is cooking, prepare the quinoa by bringing 1 cup water to boil.
Add the quinoa, cover and turn down to simmer for 8 - 10 minutes.
Once the water has been absorbed, remove the quinoa from the heat and let cool, still covered, for another 5 minutes.
When the quinoa has cooled, fluff it gently with a fork and transfer it to a medium bowl.
Add the corn, bell peppers, spices and lime juice and toss the ingredients together,
Top with spring onions and grilled chicken, maybe a dash of hot sauce (if you can handle the extra heat) and serve warm.