Thursday, January 9, 2014

Spicy Black Bean & Kale Quinoa

So apparently there's a polar vortex going on across the country. But I must be the luckiest girl in the USA, because it's currently 60 degrees outside here in Phoenix, the sun is shining, and I have the windows open in my house. Now for those of you stuck inside, here is a great meal to make to keep you on track for your new year's fitness diet, or just because you like eating delicious and healthy food. Stay warm out there!

Spicy Black Bean & Kale Quinoa


  • 1/2 cup quinoa
  • 1 cup vegetable broth
  • 4 stalks kale, stems removed and chopped
  • 1/2 tbsp. coconut oil
  • 1 cup sweet corn kernels (can use frozen if needed)
  • 1 can black beans, rinsed and drained
  • 3 tbsp. avocado cilantro dressing
  • 2 chicken breasts, grilled and chopped into small pieces
Heat the vegetable broth over medium heat and add in the quinoa. Bring to a simmer and cook until all of the liquid has been absorbed, about 12-15 minutes. Once cooked, place quinoa in a bowl in the fridge to cool down for 10 minutes.

Meanwhile, put the chopped kale into the serving bowl you will be using and rob all of the leaves with the coconut oil, which will soften the leaves. Add in the black beans, sweet corn kernels, and chicken and set aside.

Once the quinoa has cooled, add that to the bowl and mix with the bean/corn/chicken/kale mixture. 

Lastly, add in the avocado cilantro dressing and mix well. Serve cold.

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