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Quinoa accompanied by soft fajitas of grilled chicken combined with elotitos, pumpkin, tomato, jalapeño pepper, cilantro and black bean. Prepare this super full bowl for any occasion or the daily meal of work, it is very easy.
1/2 cups Extra Special® whole artichoke hearts in spring water, chopped
1 cup Great Value® Querétaro black bean, Cooked
2 cups tomtato, cut into cubes
1/2 cups fresh coriander, finely chopped
1/2 cups jalapeno pepper, finely chopped
1/2 cups onion, finely chopped
1/2 cups chives, chopped (cambric onion stem)
1 pinch Great Value® salt
1 pinch black pepper
Preparation
Season chicken fajitas and cook in a skillet over medium heat with oil until cooked. Drain on absorbent paper and reserve.
In a bowl mix the chicken with the quinoa, the olive oil, the lemon juice, the beans, the corn kernels, the artichoke hearts, the beans, the tomato, the cilantro, the jalapeño pepper and the purple onion, mix perfectly well.
Season the preparation to your liking. Serve and enjoy.
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