About the Recipe
This dish is simple and fresh and just perfect for late summer. Combined with ratatouille vegetables, quinoa and Mediterranean flavors you'll feel like your eating a cute, trendy restaurant! Leftovers are so good, I just ate them for breakfast!
1/2 cup quinoa, cooked
1 roma tomato, diced
1/2 cup kidney/black beans
1/2 red bell pepper, diced
1/4 avocado, sliced
1/4 tsp. chilli powder 4 oz chicken, ground turkey or tofu (optional). 1/4 cinnamon and cayenne powder (optional)
Spray a medium skillet with non-stick cooking spray. Cook chicken, turkey, tofu over medium until heated through and lightly brown.
Add in tomatoes and peppers. Cook for another two minutes.
Add in beans and bring contents of skillet to a simmer, stirring occasionally.
Remove from heat and serve over quinoa, topped with avocado.