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Ingredients
- 2 cups quinoa - measure when cooked (follow directions on package)
- 2 cups cooked chicken - chopped
- 1 (15 oz) can black beans - drained and rinsed
- 1 tbsp olive oil
- 1/2 small red onion - sliced
- 2 cups fresh spinach
- 1 red bell pepper - sliced
- 1 avocado - sliced
- 1/2 cup salsa (homemade or store-bought)
Ingredients
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Instructions
- In a medium sauté pan, heat olive oil to medium-high heat and add onion and red bell pepper. Sauté for 3 to 5 minutes, until veggies are tender. Add black beans and spinach. Cook until spinach has wilted and black beans are warmed.
- Layer ingredients in bowls starting with cooked quinoa. Then add chicken, veggie and black bean mixture, avocado, and salsa.
I have a sensitivity to spinach, but I want the extra veg! Can you recommend anything else? Would Kale work?
Kale would work great, Krista! Since it calls for the green veggie to wilt, I would recommend using baby kale or to de-stem the kale before you add it in. Alternatively, use your favorite leafy green! Enjoy. 🙂