I had known that quinoa was good for you, but I never really knew how healthy it was until I looked it up. With this Southwestern BBQ Chicken Quinoa, I had thought about noting that you could substitute rice for the quinoa. But not now. Eat the quinoa. First, quinoa is gluten-free. I don’t intentionally eat gluten-free because it’s not a necessity for my family, but there ya go. Facts. But here are some other facts about quinoa…

Quinoa is high in protein. It’s also high in fiber, magnesium, B vitamins, iron, potassium, calcium, vitamin E… I could go on. And if that wasn’t enough, quinoa is also one of the few plant foods that contains all 9 essential amino acids. And then compared to rice, quinoa has twice the protein, more fiber, and will also fill you up faster. So put down the rice.

I will admit, though, I do prefer rice to quinoa. So if I’m going to make quinoa, it’s gotta be tasty. Essentially, this Southwestern BBQ Chicken Quinoa is like a cilantro-lime quinoa with some tasty add-ins and then topped with BBQ chicken. So not only is it good for you, it’s also super delicious. It’s also super great leftover. Which makes it an awesome option for meal prep if you do that kind of thing.

Let me show you how I made this Southwestern BBQ Chicken Quinoa 👇🏻

Before you get cooking…

Before you start the main part of this dish, cook 1 cup of (uncooked) quinoa according to package instructions. I usually cook my quinoa in half water, half chicken broth just to give it a little more flavor.

Also, toss 2 cups of cooked, shredded chicken with 1/2 cup of your favorite bbq sauce and set aside.

Now let’s get cooking.

In a large skillet over medium-high heat, add 1 tbsp olive oil. Then add 1 small diced onion and 1 diced red pepper. Cook until they’re tender, about 3-4 minutes.

Add 1 cup (drained and rinsed) black beans and 1 cup (frozen, fresh or canned corn). Cook until they’re warmed through, about 2 minutes.

Now lower the heat to medium-low. Add the cooked quinoa.

And then add the juice of 1/2 lime and 1/4 cup of chopped fresh cilantro. Stir until everything is really well combined.

To serve:

Divide the quinoa among 4 bowls. Top with some of the shredded bbq chicken. Drizzle with a little extra of the bbq sauce and top with some more fresh cilantro.

Serve with a lime wedge, if desired.

And that’s it! Super simple. Super delicious.

Enjoy!!

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Southwestern BBQ Chicken Quinoa

Easy, healthy, and absolutely delicious! This Southwestern BBQ Chicken Quinoa is both light and filling. Great for lunch, dinner, or meal prep for the week!

Prep Time 5

Cook Time 25

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

2 Cups Cooked Shredded Chicken
1/2 Cup BBQ Sauce + more for serving
1 Cup Uncooked Quinoa
1 Tbsp Olive Oil
1 Small Onion, diced
1 Red Pepper, diced
1 Cup Black Beans, drained and rinsed
1 Cup Corn (frozen, fresh or canned- drained if using canned)
1/4 Cup Fresh Cilantro, chopped + more for serving
1/2 Lime, juiced

Instructions

Cook 1 cup of uncooked quinoa according to package directions.
Toss the shredded chicken with the bbq sauce and set aside.
In a large skillet over medium-high heat, add the olive oil. Add the onions and red pepper to the skillet and cook until tender, about 3-4 minutes.
Add the corn and black beans and cook until heated through, about 2 minutes.
Lower the heat to medium-low and then add the cooked quinoa, lime juice, and cilantro. Stir until everything is well combined.
Divide the quinoa between bowls and top with the shredded bbq chicken. Drizzle with a little extra bbq sauce and top with a little extra chopped cilantro. Serve with a lime wedge, if desired. Enjoy!