Tex-Mex Quinoa Bowl
This quinoa bowl is full of superfood ingredients that are delicious and gluten-free.
Servings: 8 people
Calories: 200kcal
Ingredients
- 2 tablespoons coconut oil
- 1 cup onion diced
- 2 boneless and skinless chicken breasts raw, sliced into strips
- 3 teaspoons taco seasoning
- 2 tablespoons water
- 3/4 cup corn kernels frozen or fresh
- 2 cups quinoa cooked
- 1 tablespoon lime juice fresh
- 1/2 cup cheddar cheese reduced-fat, shredded
- 2 tablespoons cilantro fresh, chopped
- 2 cups tomatoes diced
- 1/2 avocado medium, diced
- 2 tablespoons sour cream fat-free
Instructions
- In a skillet, heat coconut oil on medium-high heat. Cook the onion and sliced chicken breast. The chicken should be cooked until it's no longer pink. Add two tablespoons taco seasoning, water, and corn. Simmer on low until water has evaporated.
- Place cooked quinoa in a small sauté pan on medium heat. Lightly toss to toast and heat the quinoa through. Add the remaining tablespoon of taco seasoning and lime juice. Remove from heat.
- Spoon quinoa into bowls. Top with chicken and corn mix. Garnish with cheese, cilantro, tomatoes, avocado, and sour cream.
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 20g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 170mg | Fiber: 4g | Sugar: 3g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7