Mexican Taco Quinoa Bowl With Chicken - cooking recipe

Ingredients

1 cup quinoa
2 cups water
1 (15 ounce) can black beans, drained
1 (15 ounce) can tomato sauce
1 onion, chopped
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 tablespoon olive oil
1 1/2 pounds chicken breasts, cubed

Preparation

Place dry quinoa in a saucepan over medium heat. Stir until toasted and fragrant, 3 to 5 minutes. Add water, black beans, tomato sauce, onion, chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano. Bring to a boil. Reduce heat to low; simmer until quinoa is tender, 20 to 25 minutes.
Heat olive oil in a skillet over medium heat. Add chicken; cook and stir until browned on the outside and no longer pink in the center, 6 to 8 minutes.
Fluff cooked quinoa mixture with a fork. Divide among serving bowls. Top with cooked chicken.