Ingredients
Quinoa
- 1 cup dried quinoa
- 1-15 oz can tomato sauce
- 1 oz water
- 1/2 tbsp granulated garlic plus additional teaspoon
- 1/2 tbsp oregano
- 1/4 tbsp chili powder
- 1/2 tbsp chicken bouillon granules
- Bay Leaf
- 1/8 tsp Black pepper
Meal
- 2 cups cooked chicken
- 1 can black beans; drained and rinsed
- 1 cup frozen corn
- 1/2 cup queso fresco
- Romain lettuce
Instructions
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Bring quinoa, tomato sauce, water, herbs/spices to a boil in a medium saucepan.
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Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
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Fluff with a fork.
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In a skillet, add the chicken black beans, and corn, heat over a medium heat, stirring gently.
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Incorporate the cooked quinoa.
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Once will mixed serve over the bed of romaine and top with queso fresco.