A fresh, satisfying bowl made with quinoa, roasted chicken, bell peppers, red kidney beans, corn, and fresh herbs. Serve with a classic vinaigrette, if desired.
475 kcal
35 g
59 g
12 g
69% RI
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Cook the quinoa for 12 to 15 minutes, then drain it or rinse it under cold water.
12 minPreheat the oven to 200 °C.
Arrange the chicken, mini bell peppers, and red onion on a baking sheet, then season them with the smoked paprika, cumin, powdered garlic, chili pepper, salt, and pepper.
Roast the chicken and vegetables for 20 to 25 minutes.
20 minLet cool, then cut the chicken, bell peppers, and onion into pieces.
Divide the quinoa between two containers.
Add the kidney beans, corn, bell peppers, onion, fresh cilantro, lime juice, and chicken to each container.
23% RI
5% RI
18% RI
17% RI
50% RI
87% RI
77% RI
10% RI
41% RI
41% RI
33% RI
141% RI
0% RI
8% RI
64% RI
12% RI
11/11 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
