Wanted to try something healthy and much to my surprise my entire family loved this. You can top it with sour cream and Cheddar cheese. You may add any taco toppings you would like, or none at all.


Recipe Summary

10 mins
28 mins
38 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

355 calories; protein 33.6g; carbohydrates 38.8g; fat 7.5g; cholesterol 64.6mg; sodium 1008.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was tasty and a healthy meal. Two comments. The personal recipe says use 1 can of tomato sauce, the published recipe specifies 1 15 ounce can. That is what I used, but I felt it was too saucy so I think the recipe submitter meant one 8 ounce can.. that is what I will use next time. The spices were pretty strong when I first made this, but they do calm down a lot over night in the fridge. Read More