Cactus Country Chicken Quinoa Bowl

Whether its dinner or lunch on-the-go, use either the Caliente Cactus Crunch sunflower seeds or cashews to spice up this bowl.

Inspired By Keep Your Daydream

Method

Step 1 - Prep & Grill

Place chicken skin-side down and grill for 5-6 minutes until grill marks appear. Flip your chicken and cook for another 6-8 minutes more until the internal temp reaches 165 degrees.  Cut into cubes.

🌵 We recommend adding our Caliente Cactus Seasoning to the chicken as a spice rub

 

 

Step 2 - Zesty Quinoa

Cook 1 cup quinoa* with 2 cups water. Add salt and oil to water for flavor
*can be substituted with brown rice
1 Lime zested and juiced in Quinoa once cooled on the stove – fluff with a fork

 🌵 Add 3 pouches Caliente Crunch Sunflower Seeds or Cashews – to top the salad

 

Step 3 - Beans & Veggies

Add in 1 can of black beans (rinsed) as a layer on top of Quinoa

Rinse and dice 1 Yellow Pepper, 1 Red Pepper, 4 Green Onions and 1/4 Red Onion.  Add individually as layers or mix together and drop it in the salad.

 

Step 4 - Make the Dressing

Purée 2 tsp of canned chipotle in adobo in blender then measure (use 1 tsp for a less spicy taste)

Using a blender combine Rice Vinegar, Lime Juice, Zest, Garlic Clove, Purred Chipotle, and honey (or agave in case of allergy). Pulse to blend then add your oil. Blend again. Then add cilantro and blend until fully combined.

 

Step 5 - Serve it Up

In a “to go” box or a bowl add one scoop of Quinoa then chopped peppers, top with diced chicken, add green onions, red onion and diced cilantro

🌵 Finish with 3 more pouches of Caliente Cactus Crunch sunflower seeds and dressing.