How to Make Mexican Taco Salad Bowl

Mexican Taco Quinoa Bowl With Chicken

Ever since then, when i eat mexican, i i love the taste of the hearty taco salad with fresh veggies, olives and a big helping of avocado and the delicious edible bowl is a great ending to the dish.

Recipe Summary 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.

Ingredients | Mexican Taco Salad Bowl

1 cup quinoa

2 cups water

1 (15 ounce) can black beans, drained

1 (15 ounce) can tomato sauce

1 onion, chopped

1 tablespoon chili powder

1 ½ teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon ground black pepper

½ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

1 tablespoon olive oil

1 ½ pounds chicken breasts, cubed

Directions

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.

Info | Mexican Taco Salad Bowl

prep: 10 mins cook: 28 mins total: 38 mins Servings: 6 Yield: 6 servings

TAG : Mexican Taco Quinoa Bowl With Chicken

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