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Baja Chicken Quinoa Bowls


  • 1 cup of quinoa

  • 2 cups of vegetable broth

  • 1/4 cup of mozzarella cheese (Daiya)

  • 1/4 cup of black bean and corn salsa

  • 1/4 cup of sliced cherry tomatoes

  • 1 tbsp plant based sour cream (Good Karma)

  • 1/2 of an avocado

  • 1/4 cup shredded chicken

  • Hot sauce to taste


  1. Cook your chicken in the instapot so it is easy to shred (or buy shredded chicken). *I put the frozen chicken breast in the instapot with water on the bottom of the pot and pressure cooked for 14 min. Then cooled and shredded. I seasoned mine with garlic powder, onion powder, salt & pepper.*

  2. Cook the quinoa based on your package instructions, but use vegetable broth in place of water. This will give the quinoa a little more flavor!

  3. Black bean and corn salsa can be bought at a store, but you can also make it. All you need is black beans, corn, cilantro, lime juice, onion and jalapeños. Mix all of those ingredients in a bowl and let sit to combine the flavors. (I’ll blog a super easy recipe for this eventually!)

  4. Once the chicken and the quinoa are cooked, you are ready to build your bowl.

  5. Put your quinoa, chicken, avocado, tomatoes, black bean and corn salsa, cheese and sour cream in a bowl and drizzle some hot sauce on the top.


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