Quinoa bowls are the perfect in-between. Not a light, dainty salad; not an overwhelmingly heavy meal -- still full of flavor. These quinoa bowls are also really healthy and a great way to get in grains, veggies and protein all in one. On days or evenings where you're not looking to make a complicated meal, but still crave flavor, this dish is the perfect one for you. We make these quinoa bowls in the middle of the week to keep us going and save extras for lunches at work (which is awesome!). Quinoa bowls are also great for get-togethers because they're customizable, flavorful and you don't need a ton to make guests feel satisfied. Very simple and great for any occasion. Try 'um!
Start by roasting your bell pepper. With you oven on broil, core your bell pepper and slice it in half. Place your cored bell pepper on the baking sheet and let roast for 2-3 minutes or until it begins to blacken (blackening is a good thing, it adds the roasted flavor, but be sure not to burn your bell pepper). Once roasted, take your bell pepper out and let cool. Once cool, slice.
Grill or bake your chicken in the oven for 15-20 minutes at 375 degrees. Once ready take out & dice.
In the meantime, slice and dice, mince and juice, your other ingredients in preparation for your quinoa bowl. This includes opening and washing your black beans and boiling your corn as instructions list on your respective corn packaging. At this time you should also start your quinoa.
Quinoa is 2 parts water, one part grain. Therefore, for your 6 oz of quinoa, add 12 oz of water to your pot. Set to boil. Once it reaches boiling point, cover it with a lid and turn the heat to low. Let it sit until the water is almost completely absorbed by the quinoa and add your minced cilantro. Continue to let it sit on low until all the water is absorbed, about 10 minutes total.
Divide your quinoa into its respective bowls, add your ingredients and enjoy!
(Nathan recommends making a quesadilla as a side, not a bad recommendation if you ask me!)