Mexican Lunch Bowl

I love lunch bowls as a way to break free from sandwiches.  They are so easy to throw together and can be a mix of leftovers from the night before!  This one was inspired by my lunch two weeks ago with my friend at little a restaurant called Karma Cafe...a mexican twist to a Buddha Bowl.  They are vegetarian at the restaurant so I changed the tofu to add chicken in.  Either is a great add-in.

• 1 cup Quinoa
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 (14-ounce) can back beans, rinsed and drained
• 1 1/2 cups frozen and thawed corn
• 2tomatoes, diced
• 1 small red onion, diced
• 1/2 cup chopped fresh cilantro
• 1 large avocado, diced

For the Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt salt
• 1/4 teaspoon black pepper

For Serving (optional)

• Diced avocado or guacamole

To your health!

Angela