If there’s one thing I sorely miss in Hawaii, it’s good Mexican food. There are a couple places we like, but nothing that compares to some of the places we’ve been to on the mainland, especially in Southern Cal. My mouth is watering just thinking about it!
Anyway…We turn to Mexican night at our house quite frequently to satisfy cravings. In my growing effort to keep our stomachs happy and our waistlines small, I subbed quinoa for rice on this particular night and even Dane (my quinoa-hating husband) gave this recipe two thumbs up.
|This recipe is enough for two pretty big bowls 🙂|
You Will Need:
2 chicken breasts, cooked and cut into pieces (or shredded)
1 red bell pepper, diced
1/2 red onion, diced
1 avocado, divided in two
2 ears of corn, grilled and cut from the cob
1/2 cucumber, diced
1 cup quinoa, cooked
shredded cheese & salsa to top
Once you have all of your ingredients, divide them equally between two bowls, top with your favorite salsa, cheese, sour cream, green onions…whatever you want! That’s kind of the beauty of this recipe, you can customize it however you want. I think next time I’m going to add some jalapeno-spiced black beans for the bottom.
What is your favorite type of Mexican food?