Description
A quinoa bowl filled with healthy and delicious ingredients such as sweet mango, spinach, black beans and a burst of chipotle flavor!
Ingredients
Units
Scale
Salad Ingredients
- 1/2 cup uncooked quinoa, rinsed with warm water (100 grams)
- 1 cup water (250 milliliters)
- 3 tablespoons pumpkin seeds (preferably pepitas)
- 1/2 teaspoon olive oil
- 1/2 teaspoon coarse salt
- 1/3 teaspoon smoked paprika
- 3/4 cup canned black beans, drained (130 grams)
- 1/2 red onion, chopped or sliced
- 1 small mango, diced
- 2 cups chopped spinach (90 grams)
- 2 tablespoons finely chopped cilantro (optional)
- 1 small avocado, sliced and diced
Lime Chicken
- 2 chicken breast, cubed (350 grams)
- 1 lime, juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon each of salt and freshly cracked pepper
Chipotle Dressing Ingredients
- 1 teaspoon apple cider vinegar
- 2 chipotle peppers in adobo sauce
- 2 teaspoons adobo sauce
- 1 lime, juice
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- A handful of cilantro stems
- 2-4 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 325°F (160°C).
- Cook quinoa according to package instructions. Once done, let it rest 5 minutes, still covered, before fluffing it with a fork and pouring it onto a shallow plate. Place in the refrigerator to let cool.
- While the quinoa is cooking, begin with the chicken. Cut the chicken into bite sized pieces. Heat a skillet to medium high heat, add olive oil and then cook the chicken. Sprinkle with salt, pepper and smoked paprika. Cook until cooked through and nicely browned, about 7 minutes. Once done, drizzle over the juice of one lime.
- Toss the pumpkin seeds (preferably pepitas) in olive oil, salt and smoked paprika. Toast them in the oven for around 15 minutes, you want them to be slightly golden and fragrant. Set aside to cool.
- For the chipotle dressing: Add all the ingredients apart from the olive oil into a blender. With the blender on, slowly pour in the olive oil. This prevents it from separating. Process until smooth. Add more olive oil (or even water) if you want a thinner consistency.
- In a large bowl, combine the salad ingredients. The cooled quinoa, chopped mango, spinach, black beans, cilantro, onion, pumpkin seeds and the lime chicken. Drizzle with the chipotle dressing.
Notes
Adapted from: Vanilla and Bean
- Prep Time: 30 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Category: Main Courses
- Cuisine: Caribbean
Nutrition
- Serving Size: 1/4
- Calories: 534
- Sugar: 14
- Sodium: 1120
- Fat: 27
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 13
- Protein: 30
- Cholesterol: 51