Quinoa Black Bean Chicken Salad

The best part about this recipe is that you can serve it cold over a bed of spinach (or lettuce of your choice) with a touch of dressing (e.g. A balsamic vinaigrette) or you can serve it warm and throw in some extra cooked greens.The following makes enough food for one person for dinner for the week, if not a little longer.2 cups dry quinoa4 cups water8 "mini bell peppers/sweet peppers" (chop into smaller pieces)1 can of artichoke hearts (in water)2 cans of no sodium added black beansApprox.2 lbs of chicken breast (can either purchase the pre-cut stir fry strips or can cut into strips on your own)Olive oil (1-2 TBSP at most)Season to Taste (we used garlic powder, dried red pepper flakes, black pepper, oregano, a touch of chili powder, and 1 tsp salt in the quinoa)1 lemon1. Bring water to boil and then add in quinoa and a tsp of salt and turn down to a simmer, allow to cook until quinoa is nice and fluffy and water has been absorbed/boiled off. Add 2 cans of black beans and mix in to quinoa (add seasoning desired)2. While the quinoa is cooking, place enough olive oil to lightly coat your pan and place your chicken, bell peppers and artichoke hearts into can. Add lemon (squeeze lemon juice) and season as you pan sear your chicken and vegetables on medium heat.3. Once your chicken and veggies are well cooked and your quinoa and beans are ready to go, mix it all together in your pot and add any additional seasoning as necessary.4a.Serve warm with any additional veggies of choice or4b. Allow to cool and serve over a bed of spinach or other greens with up to 1 TBSP of dressing.Separate into containers and store in your fridge for the week or freezer if you want more for a later date!Total prep and cook time approximately: 1 hour.This recipe allows for a tasty, well balanced option to get your healthy carbs, protein, and fats in one along with a variety of veggies in one easy prepared dish!Wishing you all a Healthy, Happy, and Tasty week!