Serving size: 4 Servings
1 cup cooked quinoa
½ cup frozen or fresh corn, thawed
½ cup black beans, rinsed and drained
1 cup shredded chicken, cooked
2 Tbsp barbeque sauce of your choice
½ avocado, chopped
2 green onions, chopped
Salt and pepper, to taste
Cilantro, as garnish
Cook quinoa according to package directions. Note: I pre-cooked my chicken in a slow cooker the day before with chopped onion and some BBQ sauce – make sure to plan ahead.
In a large bowl, mix together quinoa, corn, black beans, chicken and barbeque sauce. Fold in avocado, green onions and season with salt and pepper.
Top with a bit of cilantro and enjoy!
Serving Size: 1½ cups • Calories: 201 • Fat: 5.4 g • Carbs: 26.8 g • Fiber: 6.1 g • Protein: 11.4 g
Recipe adapted from What’s Gaby Cooking