Mango Chipotle Quinoa Bowl with Optional Lime Chicken
A quinoa bowl filled with healthy and delicious ingredients such as sweet mango, spinach, black beans and a burst of chipotle flavor!
Course: Breakfast & Lunch, Healthy, Main Dish, Side Dish
100gruncooked quinoa1/2 cup, rinse with warm water
250mlwater + more for rinsing1 cup
1/2tspextra virgin olive oil
1/4 + 1/8tspsea salt
0,5-1canblack beansrinsed under running water. (1 can = 285 gr/1 cup ish)
90grspinachchopped, 2 cups
1avocadosliced and diced
Lime Chicken (Optional)
salt and pepperto taste
Chipotle Dressing Ingredients
1/2tspapple cider vinegar
1Chipotle Pepper in Adobo Sauce
2tbspextra virgin olive oil
Preheat oven to 160C (325F).
Then begin with the quinoa. Remember to wash the quinoa in warm water to remove excess starch before cooking. Boil water and add in the quinoa, simmer for 13 minutes-ish, uncovered. All the water shall be absorbed. Fluff up the quinoa with a fork, remove from heat and let it rest covered for 5 minutes to dry it out more. Place the quinoa in a bowl or a plate and place in the refrigerator. We want cold quinoa.
While the quinoa is cooking, begin with the chicken. Chop the chicken into bite sized pieces, pan fry them in a little olive oil, salt, pepper, smoky paprika and juice of 1 lime. Set aside to cool.
Toss the pumpkin seeds (or pepitas) in olive oil, salt and smoky paprika. Toast them in the oven for around 8 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.
In a large bowl, combine the salad ingredients. The chopped mango, spinach, black beans, cilantro, onion, pumpkin seeds and a little salt. Drizzle with the chipotle dressing.