⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 lb Boneless, skinless chicken breasts
• 1 cup Quinoa
• 2 cups Water
• 1 Red bell pepper
• 1/2 Red onion
• 1 cup Cherry or grape tomatoes
• small handful Fresh cilantro
• 1 tsp Chili powder
• 1/2 tsp Cumin
• 1/2 tsp Garlic powder
• to taste Salt
• 1 tbsp Olive oil
• 1/2 cup Salsa
• 1 Lime

📖 Instructions

1. First, let's tackle the chicken. Season 1 lb boneless, skinless chicken breasts generously with chili powder, cumin, garlic powder, and salt. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for about 5-7 minutes per side, until fully cooked through and slightly browned. Once cooked, let it rest for a bit, then slice it into strips. Easy peasy!
2. Next up, the quinoa. Rinse 1 cup of quinoa under cold water until the water runs clear. If using a rice cooker, add the rinsed quinoa and 2 cups of water to the cooker. If doing it the old-fashioned way, place the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
3. While the quinoa cooks, prep the veggies! Dice 1 red bell pepper, 1/2 red onion, and 1 cup of cherry or grape tomatoes. You want it colourful, baby! Chop up a small handful of fresh cilantro too, for garnish later. It's all about the presentation!
4. Now for the magic – combining it all! In a large bowl, combine the cooked quinoa, diced bell pepper, red onion, tomatoes, and sliced chicken. Give it a gentle toss. At this point, if you want to add some extra flavour - you can add a splash of lime juice. Or you know, a whole lime!
5. Finally, the pièce de résistance: the salsa! Add 1/2 cup of your favorite salsa to the bowl. I personally love a fire roasted salsa, but the possibilities are endless. Don't forget to taste and adjust the seasoning to your liking. Maybe a pinch more chili powder? Or some salt? The world is your oyster, my friend.
6. To serve, spoon the Mexican Fiesta Quinoa Bowl into individual bowls. Garnish with the chopped cilantro and a lime wedge. Boom. You've done it. You made a gorgeous meal. Time to pat yourself on the back! And maybe snap a pic to show off your culinary skills on the gram, right?

📝 Notes

• Feel free to add other vegetables, such as corn, avocado, or black beans.
• Adjust the amount of salsa to your liking.
• For a spicier dish, use a spicier salsa or add a pinch of cayenne pepper.
• Leftovers can be stored in the refrigerator for up to 3 days