1- Okay, let’s dive into making these bowls it’s easier than you think! Start by rinsing 2 cups of quinoa under cold water to remove any bitterness, then cook it in 2 cups of chicken stock. Bring it to a boil, reduce the heat, cover, and let it simmer for about 15 minutes until the liquid is absorbed and it’s nice and fluffy.

2- While that’s cooking, pat 2 small boneless, skinless chicken breasts dry and rub them with 4 tsp of taco seasoning. Add a splash of water or stock to make a thin paste that keeps it from burning. Heat 1 Tbsp of olive oil in a skillet over medium-high heat and cook the chicken for about 5 minutes per side until it reaches 165°F internally. Let it rest for 5 minutes, then dice it into bite-size pieces.

3- In the same skillet, add the remaining 1 Tbsp of olive oil and sauté 1 small sliced red bell pepper and 1/2 small thinly sliced red onion for 4-5 minutes until they’re softened but still vibrant. For the corn salsa, mix 1 drained 15-oz can of whole-kernel corn with 1/4 cup diced red onion, 2 Tbsp chopped fresh cilantro, and 1 Tbsp lime juice in a bowl until it’s all combined.

4- To assemble, divide the cooked quinoa between two bowls. Top each with the diced chicken, sautéed vegetables, corn salsa, and 2/3 cup guacamole. Sprinkle on 1/4 cup crumbled Cotija-style cheese and add lime wedges for serving. The whole process takes about 30 minutes total, making it perfect for a quick dinner. For more veggie ideas, check out this healthy soup recipe on our site.