Mexican Taco Quinoa Bowl With Chicken

• 1 cup quinoa
• 2 cups water
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can tomato sauce
• 1 onion, chopped
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 1/2 pounds chicken breasts, cubed

1. Place dry quinoa in a saucepan over medium heat. Stir until toasted and fragrant, 3 to 5 minutes. Add water, black beans, tomato sauce, onion, chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano. Bring to a boil. Reduce heat to low; simmer until quinoa is tender, 20 to 25 minutes.
2. Heat olive oil in a skillet over medium heat. Add chicken; cook and stir until browned on the outside and no longer pink in the center, 6 to 8 minutes.
3. Fluff cooked quinoa mixture with a fork. Divide among serving bowls. Top with cooked chicken.

quinoa, water, black beans, tomato sauce, onion, chili powder, ground cumin, salt, ground black pepper, paprika, garlic, onion powder, red pepper, oregano, olive oil, chicken breasts

Taken from www.allrecipes.com/recipe/261281/mexican-taco-quinoa-bowl-with-chicken/ (may not work)