Protein-Packed Quinoa Bowl with Grilled Chicken and Black Beans

1.Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the quinoa is cooking, prepare the grilled chicken. Season the chicken breasts with salt, pepper, cumin, and paprika. Grill over medium heat for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and let rest before slicing.

3.In a large mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, red onion, and cilantro. Drizzle with lime juice and toss gently to combine. Season with salt and pepper to taste.

4.To serve, divide the quinoa mixture into bowls, top with sliced grilled chicken and diced avocado. Garnish with additional cilantro if desired.