Protein-Packed Quinoa Bowl with Grilled Chicken and Black Beans

1Rinse the quinoa (1 cup) under cold water (2 cups) to remove any bitterness. In a medium saucepan, combine the rinsed quinoa (1 cup) and water (2 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa (1 cup) is fluffy and the water (2 cups) is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2While the quinoa (1 cup) is cooking, prepare the grilled chicken (2). Season the chicken breasts with salt, pepper, cumin (1 teaspoon), and paprika (1 teaspoon). 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.

3In a large mixing bowl, combine the cooked quinoa (1 cup), black beans, cherry tomatoes, (1 cup) corn, red onion, (¼ cup) and cilantro (¼ cup). Drizzle with lime juice and toss gently to combine. Season with salt and pepper to taste.

4To serve, divide the quinoa (1 cup) mixture into bowls, top with sliced grilled chicken (2) and diced avocado (1). Garnish with additional cilantro (¼ cup) if desired.