Mix-and-match your favorite toppings for an easy Mexican-inspired dish.
“This healthy version of a takeout staple gets added richness and nutrients thanks to quinoa soaked in chicken or vegetable broth,” says San Francisco-based chef Lynda Marren. Pro tip: doctor it with whatever vegetables you have on hand or that look the freshest at the farmer’s market.
Ingredients
Directions
Step 1
Add one tablespoon olive oil to a large heavy skillet over medium heat. Add onion and red pepper and cook until browned and fragrant, about eight minutes. Stir in quinoa, broth, corn, and tomatoes. Season with cumin, salt, and pepper. Bring mixture to a boil, then cover and reduce heat to low; simmer for 20 minutes. Remove from heat and dress with a squeeze of lime.
Step 2
In a separate skillet, add one tablespoon olive oil. Add garlic and jalapeño and cook until fragrant, about one minute. Add chicken and cook for two minutes.
Step 3
Divide the quinoa-corn mixture between two bowls and top with chicken, beans, avocado, pico de gallo, cilantro, jalapeño, and radish.
Photography and styling by Julia Gartland