This flavorful quinoa bowl recipe is easy to make and even easier to customize. Swap ingredients, eyeball the amounts–seriously it doesn’t matter, it’ll still turn out great. And for my meal preppers out there, if you make the chicken and cook the quinoa during your weekly food prep session, all you have to do is sauté some veggies and you’ve got a ready-to-eat dinner in under 15 minutes.
If you want some ideas for tweaking the recipe, I’ve made it with sautéed shrimp instead of chicken and it was just as delicious. Marinate shrimp in the juice from 1 lime and some taco seasoning and then cook on the stovetop on medium-high, flipping the shrimp after about 2 minutes. Serving with avocado is also a great modification, as is adding some chopped cherry tomatoes to the saute. Have fun with it!
- 2 tbsp extra virgin olive oil
- 1/2 red onion, peeled and chopped
- 2 cloves garlic
- 2 earns of corn, shucked and kernels removed
- 1 tbsp taco seasoning
- 1 head of kale, stems removed and coarsely chopped
- 1/4 cup cilantro, finely chopped (optional)
- Salt and pepper to taste
- Shredded Mexican blend cheese for topping (optional)
- 1 cup quinoa (dry)
- For the chicken:
- 4 boneless, skinless chicken breasts (if you don't want leftovers, just do 2)
- 1 jar salsa of your choice
- 1 packet taco seasoning, save 1tbsp for the veggie saute
- Prepare the chicken in a slow cooker. Full instructions here but it's super easy: put 4-6 boneless skinless chicken breasts in a slow cooker along with a jar of salsa and packet of taco seasoning on high for 5-6 hours. Shred with a fork afterwards. Save about 1 tbsp of the seasoning to use with the saute.
- Cook the quinoa. Bring 1 1/2 cup water to a boil, add in the quinoa. Bring it back to a boil and then reduce to a simmer until fluffy when stirred with a fork (about 9-12 minutes).
- Prepare the ingredients: peel and mince the garlic; shuck the corn and remove the kernels with a knife; peel and chop the onion; remove the kale stems and coarsely chop the leaves; remove the cilantro stems and chop the leaves.
- As the quinoa cooks, heat 2 tbsp extra virgin olive oil in a large pan on medium-high heat. When hot, add in garlic and onions, stirring until onions begin to turn translucent (about 3 mins).
- Add in the corn and remaining 1 tbsp of taco seasoning and stir occasionally about 4-5 more minutes.
- Add in the kale and most of the cilantro (leave some for garnish), folding it into the corn mixture. Season with salt and pepper. Cover the pan with either a lid or by loosely putting a piece of tin foil on top so that the steam is trapped and helps soften the kale quickly. Once kale is soft and turns vibrant green, remove the saute from heat.
- In a bowl, assemble your desired ratios of quinoa, corn saute and chicken. Top with some cheese and the remaining cilantro.
Hope everyone had a great weekend! Saturday morning I woke up with a scratch in my throat and despite my best efforts to stop it in its tracks (vitamins, gallons of water, tons of sleep, witchcraft, etc.), I’ve got a full-blown head cold now. Womp wommmp. I taught this morning and then promptly went back to bed for an hour nap, and after I hit publish on this post, I’ll honestly probably get back in bed. There’s something about being home sick that makes me crave crappy reality TV shows. Like I’d kill for a Kardashians marathon right now (judge away, people!). I haven’t had cable in a little over a year so I’m completely out of the K loop and all of a sudden having mild FOMO about it. What does Kim’s face look like now? What hilarious Khloe one-liners have I missed? Is Scott OK?!
If you need me, I’ll be finding the answers to these vitally important questions while blowing my nose and coughing. See you bright and early tomorrow, hopefully feeling much better!