Chicken and Black Bean Quinoa Bowl
Prep time
Cook time
Total time
This quinoa bowl is so filling that you can easily just have it for lunch or dinner but it will work as a family style salad as well.
Recipe type: Lunch, Salad
Cuisine: Mexican
Serves: 2
  • 1 cup tri colored quinoa
  • 1 cup water
  • ½ cup black beans, boiled
  • ½ white turnip, diced
  • 1 small tomato, diced
  • handful cilantro, chopped
  • Dressing
  • 1 lemon, juiced
  • ¼ cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • Cabbage Slaw
  • ¼ head white cabbage
  • 1 tbsp olive oil
  • 2 tsp white vinegar
  • salt, to taste
  • pepper, to taste
  1. Start by boiling the quinoa.
  2. While that is cooking, start on the slaw.
  3. Slice the cabbage and add oil, vinegar, salt and pepper.
  4. Toss to combine and let marinate in the fridge.
  5. Once the quinoa is ready, add the black beans and the rest of the vegetables.
  6. Add the dressing and mix to combine.
  7. Serve in a bowl with the cabbage slaw on one side and any protein. I added some pan sautéed chicken breast.
Recipe by Eat.Drink.Pure at