Family Foods

Chicken and Quinoa Taco Bowls

Makes Serves 8. Photo by Campbells. By Campbells

Ingredients:

• 1 1/3 cups (325 mL) quinoa, rinsed
• 1 tbsp (15 mL) canola oil
• 1 lb (454 g) boneless skinless chicken breast, cubed
• 1 onion, chopped
• 1 red pepper, chopped
• 1 tbsp (15 mL) Tex-Mex seasoning blend
• 1 can (284 mL) CAMPBELL'S® Condensed Cream of Chicken Soup
• 3/4 cup (175 mL) milk
• 1 cup (250 mL) canned black beans, drained and rinsed
• 2 cups (500 mL) green leaf lettuce, shredded
• 2 tomatoes, chopped
• 2 ripe avocados, sliced
• 1/2 cup (125 mL) salsa

Directions:

1. Cook quinoa according to package directions; keep warm. Meanwhile, in large, nonstick skillet, heat oil over medium-high heat; sauté chicken for about 5 minutes or until lightly browned. Add onion, red pepper and seasoning blend; cook for about 5 minutes or until softened.
2. Add soup and milk; bring to simmer. Cook, stirring often, for 10 to 12 minutes or until sauce is thickened and chicken is cooked through. Stir in black beans; cook for about 3 minutes or until heated through.
3. Divide quinoa evenly among 8 dinner bowls. Top with chicken and sauce, lettuce, tomatoes, avocados and salsa. Serve immediately.