The quinoa cooks in chicken broth rather than water, so the base has flavour of its own before anything is added to it.
Chicken breasts are rubbed with cumin, smoked paprika and garlic powder, seared to 165°F, rested and sliced, then laid over the quinoa with beans, corn, tomatoes and cilantro. A two-ingredient lime dressing goes over the top.
How to Make It
Quinoa simmered
Combine the quinoa and broth in a saucepan, bring to a boil, cover, reduce the heat and simmer 15 minutes. Rest covered 5 minutes, then fluff.
Chicken seasoned
Pat the chicken dry and season with cumin, paprika, garlic powder and salt.
Chicken seared to 165°F
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken until browned and the thickest part reaches 165°F, about 5 to 7 minutes per side depending on thickness. Rest 5 minutes, then slice.
Dressing whisked
Whisk the lime juice with the remaining 1 tbsp olive oil.
Bowls built
Divide the quinoa among bowls and top with sliced chicken, black beans, corn, tomatoes, cilantro and chili.
Dressed
Drizzle with the lime dressing and serve.
Building the Bowl from the Bottom Up
Warm base first, cold toppings next, dressing last.
Lime dressing
Two tablespoons of lime juice whisked with olive oil.
Cilantro and chili
Chopped cilantro and optional sliced chili.
Beans, corn and tomatoes
A cup each of black beans, corn and halved cherry tomatoes.
Sliced chicken
Seared with cumin and smoked paprika, rested, then cut into strips.
Quinoa
Broth-simmered and fluffed after resting.
Ingredient Notes
- Quinoa
- One cup dry, rinsed first so it does not taste bitter.
- Chicken breasts
- One and a quarter pounds, boneless and skinless; thickness decides the sear time.
- Red chili
- Optional, sliced thin for anyone who wants heat at the table.
Success Tips
- Rinse the quinoa in a fine sieve until the water runs clear.
- Check the thickest part of each breast with a thermometer rather than trusting the minutes.
- Slice the chicken across the grain into strips so it lies flat over the bowl.
Why This Recipe Works
- Resting the quinoa covered for five minutes lets it finish steaming so it fluffs into separate grains.
- Smoked paprika and cumin give the chicken a dark, savoury crust in a dry skillet sear.
- Resting the chicken before slicing keeps the juices in the meat instead of on the board.
- Lime juice with olive oil ties the cold toppings and warm chicken together.
Serving Ideas
Arrange each topping in its own section of the bowl so the beans, corn and tomatoes stay distinct, with extra lime on the side.
Storage and Reheating
Refrigerate
Refrigerate the quinoa, chicken and toppings in separate containers and dress only what you are about to eat.
Frequently Asked Questions
Is the chili required?
No. The sliced red chili is optional and can be left off.
Can the quinoa be cooked in water?
This version uses 2 cups of low-sodium chicken broth, which seasons the base.
