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Mexican Taco Quinoa Bowl with Chicken

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Gina Mann Crawford

"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."
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38 m servings 355 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. Fluff cooked quinoa mixture with a fork. Divide among serving bowls. Top with cooked chicken.

Nutrition Facts

Per Serving: 355 calories; 7.5 g fat; 38.8 g carbohydrates; 33.6 g protein; 65 mg cholesterol; 1008 mg sodium. Full nutrition

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