If I was ever stranded on a deserted island, I hope that it would be an island off of central or south america. Because I could subsist off of some combination of quinoa, beans, and cilantro indefinitely. This dish is tex-mexy, quick, easy, delicious, and the perfect way to break a salad rut. I strongly believe that cumin is the cure all to end salad ruts in general.
2 chicken breasts-cut into small pieces
1 can black beans
1/2 cup cilantro chopped
1 cup quinoa
1/2 tsp garlic salt
1/2 tsp cumin
1/2 tsp chili powder
1 sprinkle red pepper flakes
1.5 cups romaine lettuce, chopped
1/2 cup olives, chopped
1/4 cup green onions, chopped
2 tbs. coconut oil
Heat coconut oil over medium heat in a medium sized pan. Once dissolved, add chicken and cook thoroughly. Once chicken is cooked, add garlic salt, chili powder, cumin, and red pepper flakes.
Cook quinoa in a medium sized pot by boiling it in 2 cups water, or according to package instructions. Once cooked, remove from heat and squeeze lime into quinoa, then add chopped cilantro.
Serve quinoa and chicken over a bed of romaine, and top with green onions, olives, and black beans.