Southwestern Chicken Quinoa

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Cook Quinoa

Rinse the quinoa under cold water. In a small pot, bring the chicken broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Take it off the heat and let it rest for 10 minutes with lid on. Fluff the quinoa with a fork and set it aside.

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Cook Chicken

While the quinoa is cooking, heat olive oil in a pan over medium heat. Add the diced chicken and season with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove from heat and set aside.

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Sauté Vegetables and Spices

In the same skillet, add diced onion and diced red bell pepper. Sauté until softened, about 3-4 minutes. Stir in garlic and sauté for another minute until fragrant. Stir in black beans, corn kernels, chili powder, cumin, paprika, salt, and pepper, and cook for an additional 2-3 minutes until heated through and spices are toasted a bit.

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Combine and Serve

In a large bowl, combine the cooked quinoa, cooked chicken, cooked vegetables, cherry tomatoes and avocado.