Ingredients

The following ingredients have 4 Servings
  • 2 pieces of Mexican Grilled Chipotle Chicken (or Sub MEXICAN TOFU)
  • 1 ear corn, shucked
  • 1  red bell pepper, halved and seeded
  • 4-6 scallions, whole
  • olive oil for brushing
  • 1 -1.5 cups cooked quinoa ( or use this Everyday Quinoa Recipe -it’s good here!)
  • 2-3 cups arugula (or other baby green)
  • 1 avocado, sliced
  • handful cherry tomatoes, halved
  • ¼ cup cilantro leaves
  • salt and pepper
  • optional garnishes: queso fresco cheese, lime wedges
  • 4 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon honey or agave ( if you rather leave this out, cut lime juice down to 2 tablespoons, add more to taste)
  • ½ teaspoon salt
  • ½ teaspoon coriander
  • ¼-½  teaspoon ground chipotle powder, more to taste

Instruction

  • Pre-heat grill to medium high.
  • Grill the chicken according to directions. (Click the link).
  • Brush the red bell pepper halves, ear of corn and scallions with olive oil ( or use olive oil spray) and grill until tender and grill marks appear, about 5-8 minutes.  Alternately, bake the tofu, following those instructions).
  • Cut the kernels off the corn, slice the bell pepper,  slice the avocado, cut the cherry tomatoes in half.
  • Slice the chicken if using.
  • Make the dressing by whisking all together in a small bowl.
  • Assemble the bowls. Divide and layer the quinoa and arugula, then arrange the grilled chicken ( or tofu) grilled corn, grilled peppers, sliced avocado and tomatoes around the bowl.
  • Sprinkle with a little salt and pepper ( especially avocado, corn and tomatoes)
  • Top with cilantro and any of the other garnishes you like.
  • Spoon the Chipotle Lime dressing over top (you may not need all).
  • Enjoy these immediately or pack this away for a delicious take-away meal on the go!!!