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Mexican Quinoa Bowl

1 cup quinoa

salt and pepper

1 package of store-bought grilled chicken strips

2 cups cabbage slaw

3/4 cup cubed cucumbers

3/4 cup cherry tomatoes sliced in half


1/2 teaspoon salt

1/2 teaspoon pepper

Make the Corn and Black Bean Salad. Find recipe here. Cook the quinoa in salted water according to the package instructions. Once it is cooked, stir in 1 tablespoon of Persian Lime Olive Oil. In a bowl, layer the cooked quinoa, cabbage slaw, Black Bean and Corn Salad, chicken, chopped cucumbers, and tomatoes. In a separate bowl, whisk together the vinaigrette ingredients. Dress layered bowl with vinaigrette and serve.

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