Tex-Mex Quinoa Salad



Tex-Mex Quinoa Bowl

Tex-Mex Quinoa Bowl

Tex-Mex Quinoa Bowl

Yields: 8 servings | Servings Size: 1 cup | Calories: 200 | Total Fat: 10g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 170mg | Carbohydrates: 20g | Fiber: 4g | Sugar: 3g | Protein: 10g | SmartPoints: 7

Ingredients

  • 2 tablespoons coconut oil
  • 1 cup diced onion
  • 2 raw boneless, skinless chicken breasts, sliced into strips
  • 3 teaspoons taco seasoning
  • 2 tablespoons water
  • 3/4 cup frozen or fresh corn kernels
  • 2 cups cooked quinoa
  • 1 tablespoon fresh lime juice
  • 1/2 cup shredded cheddar cheese, reduced-fat
  • 2 tablespoons fresh cilantro, chopped
  • 2 cups diced tomatoes
  • 1/2 medium avocado, diced
  • 2 tablespoons fat-free sour cream

Instructions

  1. 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.
  2. Place cooked quinoa in a small sauté pan on medium heat. Lightly toss to toast and heat the quinoa through. Add remaining tablespoon of taco seasoning and lime juice. Remove from heat.
  3. Spoon quinoa into bowls. Top with chicken and corn mix.





Video: One Pan Mexican Quinoa | Healthy Meal Prep - What's For Din'? - Courtney Budzyn - Recipe 61

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Date: 09.12.2018, 07:02 / Views: 33492