Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked quinoa, rinsed
  • 2 cups chicken broth
  • 2 teaspoons ground cumin, divided
  • 1/2 lb . chicken ((about 2 breasts))
  • 1 teaspoon chili powder
  • 1 ripe mango, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1/2 cup diced red onion
  • 1/2 cup chopped cilantro
  • 1 15-oz can black beans, rinsed and drained
  • 3 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 1 package ((8 count Old El Paso Stand n' Stuff flour tortillas))

Instruction

  • In a medium saucepan, bring the quinoa, chicken broth, and 1 teaspoon cumin to a boil. Cover, reduce heat, and simmer for 15-20 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 4-5 minutes per side or until done. Remove chicken and set aside. Once it has cooled slightly, cut it into 1-inch cubes.
  • In 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.
  • This can be eaten warm or cold. If eating warm, divide amongst bowls and eat right away.
  • If eating cold, chill mixture until ready to serve. Divide equally in the flour tortillas and serve.