I spent May traveling around Asia tasting eclectic cuisine, riding elephants, and feeding baby tigers. I went wine tasting in the Hunter Valley in Australia and hiking in the Blue Mountains. Then upon arriving back to the states, I packed my bags and moved to a new city for an internship—talk about a busy summer.
To make the internship more interesting, a coworker and I decided to start a lunch club, which eventually extended into a dinner club when we realized that we could make fancier food with our time after work (instead of our hour lunch break). Regardless, some pretty great food happened and I want to share it with you.
1 can corn
1 can black beans
1 can diced tomatoes with chilies
1 avocado diced
Cilantro (to taste)
Quinoa (cooked according package directions)
2 boneless chicken breasts
Hot salsa of choice
Non-fat plain Greek yogurt
First, start out by making the black bean and corn salsa. In a pot, combine the can of black beans, the corn, and the diced tomatoes with chilies and turn the burner on medium heat. Mix together until heated through, and then add cayenne pepper to taste. After it has been mixed thoroughly, turn off the heat and add in some chopped cilantro. Put aside.
Next, dice the chicken and coat in a salsa and cayenne pepper mixture (again, just its up to you on how much cayenne you want to use. (You can substitute black pepper if you don’t like spicy food.) Heat up a pan with a little olive oil and toss in the chicken and until lightly browned on each side. Diced chicken cooks pretty quickly but it’s always good to double check that it is cooked all the way through. No one likes raw chicken.
After the chicken is cooked it is time to prepare the taco bowl.
First, put in some quinoa. I bought a big bag of quinoa at Costco, and it's a 1:2 ratio of quinoa and water and then let it simmer for 15 minutes until all the water has absorbed. Pretty simple. I love having it on hand because it cooks more quickly than rice, and soaks up the flavor of just about anything you cook it with.
Next, add the black bean and corn salsa, and then the chicken. I ended up adding some of the salsa I used to cook the chicken with, on top of the black bean and corn salsa – just added a little extra flavor.
After you pile on the chicken, top with the diced avocado, some more cilantro if you’d like, and some plain Greek yogurt. I like to use Greek yogurt as a substitute for sour cream. It’s healthier and tastes exactly the same. Give it a try; you won’t regret it.
Finally, eat that shit because it’s great. Also, if you make this for lunch at work, which is totally do-able (as you can see by my computer in the background of the picture), you’re guaranteed to make your co-workers jealous of you, which leads you to cook for them, which leads to kudos from the boss. (I wouldn’t know about that last part though because I just left it at making my co-workers jealous, whoops…)
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.