Quinoa Bowl with Grilled Chicken, Black Beans & Avocado

2.5 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.
1 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes


  • 1 teaspoon lime zest
  • 1 teaspoon paprika
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon olive oil
  • 8 small (about 400g total) chicken tenderloins
  • 1 cup quinoa, rinsed, drained
  • 250g green beans, trimmed
  • 425g can black beans, rinsed, drained
  • 250g punnet cherry tomatoes, halved
  • 1/2 avocado, sliced


  1. Combine the zest, paprika, 1 1/2 tablespoons lime juice and 2 teaspoons olive oil in a shallow glass or ceramic dish. Add the chicken and turn to coat. Set aside to marinate for 30 minutes.
  2. Meanwhile, place quinoa and 1 cup of water in a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer, covered, for 12–15 minutes, or until water is absorbed and quinoa is al dente.
  3. Meanwhile, steam, boil or microwave the green beans for 2–3 minutes or until just tender. Drain.
  4. Heat a large chargrill pan or barbecue hotplate over medium-high heat. Drain the chicken of excess marinade and grill for 3–4 minutes each side, or until cooked through.
  5. Divide the quinoa between 4 bowls. Top each with some black beans, green beans, cherry tomatoes, avocado and 2 chicken tenderloins. Whisk together the remaining lime juice and olive oil  Drizzle the dressing over each quinoa bowl, and serve.

Recipe kindly provided by the Australian Healthy Food Guide – for more recipes visit their website.

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