1 package (of 8) old el paso stand and stuff flour tortillas
Instructions
In a medium saucepan, bring the quinoa, chicken broth, and 1 teaspoon cumin to a boil. Cover, reduce heat, and simmer for 15 to 20 minutes or until quinoa is done.
While quinoa is cooking, make the chicken. Pat chicken dry and rub it with the chili powder and the remaining 1 teaspoon cumin. In a medium skillet over medium high heat, spray skillet with cooking spray. Add the chicken and cook 4 to 5 minutes per side or until done. Remove chicken and set aside. Once it has cooled slightly, cut it into 1 inch cubes.
n a large bowl, add the quinoa, chicken, mango, red bell pepper, jalapeno, red onion, cilantro, and black beans. Toss gently.
Drizzle the lime juice and olive oil over the mixture and toss to coat.
Originally Submitted
8/15/2014
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You can add this Mango Black Bean Chicken Quinoa Bowls recipe to your own private DesktopCookbook.
