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Ingredients
4 servings
2 cupsshredded rotisserie chicken
barbecue sauce
to taste
1 ½ cupsquinoa
cooked
1can black beans
rinsed and drained
2 cupsromaine lettuce
chopped, or other salad greens, optional
1 earfresh corn
kernels cut from the cob
1 cupshredded white cheddar cheese
1avocado
chopped
2scallions
chopped
fresh cilantro
for garnish
makes 3 cups
1 cupquinoa
olive oil spray
teaspoon oil
1 cupwater
cold
6 tablespoonsbutter
½ cupall-purpose flour
2 cupsmilk
1 cupwater
1 teaspooninstant chicken bouillon granules
2 cupscubed chicken
or turkey
1 x 4 ouncecan sliced mushrooms
drained
¼ cuppimento
chopped, drained
¾ cupfrozen peas
optional
rice
cooked, toasted English muffins, or toast points, for serving
Instructions
Step 1
Toss rotisserie chicken and barbecue sauce together in a small bowl. Arrange quinoa, black beans, chopped romaine (if using), and barbecue chicken in rows in individual bowls. Scatter corn over all. Add shredded cheese to center of bowl, then top with avocado. Garnish with scallions and fresh cilantro. Enjoy!
Step 2
Instant Pot Quinoa
Step 3
makes 3 cups
Step 4
1 cup quinoa
Step 5
olive oil spray, or 1 teaspoon olive oil
Step 6
1 cup cold water
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