Chicken & Quinoa Taco Bowls

This recipe is delicious with a variety of grains: try barley, farro, wheat berries,
spelt, millet or brown rice. Wrap up leftovers in tortillas for lunch.

Ingredients

• 1 1/3 cups (330 mL) quinoa
• 1 tbsp (15 mL) canola oil
• 1 lb (454 g) boneless, skinless chicken breast
• 1 onion
• 1 red bell pepper
• 1 tbsp (15 mL) Tex-Mex seasoning blend
• 1 can condensed cream of chicken soup
• 3/4 cup (185 mL) milk
• 1 cup (250 mL) black beans
• 2 cups (500 mL) green leaf lettuce
• 2 tomato
• 2 avocado
• 1/2 cup (125 mL) salsa

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Directions

1. Cook quinoa according to package directions; keep warm. Meanwhile,in
   large,nonstick skillet,heat oil over medium-high heat; sauté chicken for about
   5 minutes or until lightly browned. Add onion,red pepper and seasoning blend;
   cook for about 5 minutes or until softened.

2. Add soup and milk; bring to simmer. Cook,stirring often,for 10 to 12 minutes
   or until sauce is thickened and chicken is cooked through. Stir in black beans;
   cook for about 3 minutes or until heated through.

3. Divide quinoa evenly among 8 dinner bowls. Top with chicken and sauce,
   lettuce,tomatoes,avocados and salsa. Serve immediately.

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This Recipe Is Published Here

bon appetit