The perfect poolside meal - this mexi-quinoa bowl is full of flavor and healthy to boot!
Rinse quinoa for 1 min in cool water.
FOR INSTANT POT: add 1 cup broth and 1 cup quinoa to instant pot. cook 1 minute high pressure and natural release for 4 minutes, then quick release.
FOR STOVE TOP: In a medium saucepan on high heat put 1 cup quinoa and toast for about 5 minutes, constantly stirring. Add 2 cups water and bullion. Bring to a boil, and let simmer for 20 minutes.
Chop all ingredients- tomatoes, cucumber, onion, cilantro and toss. Add lime juice over the top and toss again.
ADD in quinoa and toss. Slice chicken and serve to the sides of the salad.
When ready to serve cut up fresh avocado and add to salad.
If you are meal prepping I would recommend not adding the avocado to the dish until serving. All the other ingredients can be combined but you do not want the avocado to turn brown. Store in airtight containers. Meal prep containers like these are great for your daily meals.
If you are storing leftovers and the avocado has been tossed in I recommend storing in an air tight container and keeping it in the refrigerator. If you think you will not eat it for a few days consider removing the avocado, the remainder of the ingredients should keep for 2 weeks.
If you are not a fan of feta cheese I recommend using a cojita cheese, or a queso fresco. OR another favorite is fresh mozzarella.
YES! You can buy a fresh pico from your deli section and use that!
I love using this visalia onion chopper to make everything go SOO fast.
You can buy grilled chicken in your deli section too! OR make extra grilled chicken for dinner one night and save it for this bowl.