Quito Quinoa Bowl with grilled chicken

Lunch / Dinner

Quito Quinoa Bowl with grilled chicken

Quinoa takes the lead in this quasi-South American-themed bowl, bolstered with chicken, corn, and beans. Let’s go bowling.


2 servings

Total Time

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Whisk together 2 Tbsp. garlic, 2 Tbsp. oil, lime juice, honey, cumin, paprika, and oregano; season with salt and black pepper. Add chicken; marinate while preparing quinoa.

Prepare quinoa according to package directions, then stir in pico de gallo.

Melt butter with remaining 1 Tbsp. oil in a skillet over medium-high heat. Add onion and remaining 1 Tbsp. garlic; sauté until onion softened, 3 minutes. Stir in corn; sauté until beginning to brown, 5 minutes. Combine quinoa and corn mixtures.

Heat a grill pan over high. Transfer chicken to a plate; discard marinade. Pat chicken dry with paper towels and coat with nonstick spray. Grill chicken until grill marks appear, 5 minutes; flip and grill until a thermometer inserted into the thickest part registers 165°. Let chicken rest 35 minutes before slicing.

Top quinoa mixture with chicken, queso fresco, and cilantro; serve with lime wedges.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 1003

% Daily Value*

Total Fat 46g 70%

Saturated Fat 11g 55%

Cholesterol 238mg 79%

Sodium 1363mg 56%

Carbs 89g 29%

Protein 61g

*Percent Daily Values are based on a 2,000 calorie diet.

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