We always have avocados in our house and just loved the creaminess that it adds to this easy recipe. It makes a delicious side dish or salad entrée with the addition of baby spinach and chicken.
(modification of original recipe from Clean Food Crush)
Serves 6
- 1 cup fresh or defrosted frozen corn
- 1 cup canned black beans, rinsed
- 3 garlic cloves, minced
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 cups (COOKED) quinoa (that’s about ¾ cup dry quinoa and 1 ½ cups water cooked according to package directions)
- ½ cup red onion, diced
- ½ cup red bell pepper, diced
- 1 medium ripe avocado, diced
- 2 large limes, juiced (about ¼ cup fresh lime juice)
- ½ cup fresh cilantro leaves, diced
- 1 ½ pounds cooked skinless boneless chicken breast, diced (optional)
- 12 cups fresh baby spinach (optional)
In a large saucepan over low heat, gently warm the first 8 ingredients (corn through crushed red pepper flakes) for 3 – 5 minutes. Add cooked quinoa and gently stir to mix. Remove saucepan from heat.
Add red onion, red bell pepper, avocado, lime juice and cilantro. Mix well to combine. Serve as a side dish either warm or cold.
If serving as a meal, divide baby spinach evenly among 6 plates. Serve quinoa mixture evenly on top of spinach. Place 4 ounces of cooked chicken on top of quinoa per plate.
Nutritional Info/Serving: Calories 199, Fat 7 g, Protein 7 g, Carbs 32 g
21 Day Fix Container Equivalents/Serving: 1.5 Yellow, 0.5 Green, 0.5 Blue
Nutritional Info/Serving (served with 4 oz. chicken breast + 2 cups baby spinach): Calories 319, Fat 8g, Protein 30g, Carbs 35g
21 Day Fix Container Equivalents (served with 4 oz. chicken breast + 2 cups baby spinach): 1 Red, 1.5 Yellow, 2 Green, 0.5 Blue
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