Cuban-American fusion recipe
Mojo Chicken Bowl with Quinoa, Black Beans and Avocado
A complete bowl of mojo chicken, quinoa, black beans, avocado and tomato with lime. A Cuban-inspired meal to prepare in portions.
- Preparation20 min
- Cooking25 min
- Total time1 h 5 min
- Servings4 complete bowls
- DifficultyEasy
This bowl brings together mojo chicken, black beans and avocado over a base of quinoa. It's a contemporary combination of Cuban flavors, designed to be served in a single bowl or divided into containers for the week.
The chicken is cooked on a griddle, the beans are already cooked, and a fresh mixture of tomato, onion and lime provides contrast. It contains neither sushi rice nor guava glaze.
Ingredients
Check off the ingredients you have.
Mojo chicken
For the bowls
Method
- Mix the chicken with the sour orange juice, garlic, oil, cumin, oregano, salt and pepper. Cover and marinate for 30 minutes in the refrigerator.
- Meanwhile, put the rinsed quinoa and water in a saucepan. Bring to a boil, cover and cook over low heat for 12–15 minutes or according to the package directions. Turn off the heat, let rest for 5 minutes and fluff with a fork.
- Mix the tomato, red onion, lime juice, cilantro and the tablespoon of oil reserved for the bowls. Add salt to taste and refrigerate.
- Heat the beans with 2–3 tablespoons of water for 4–5 minutes. Drain the chicken from its marinade and discard the used liquid.
- Cook the chicken on a hot griddle for 5–7 minutes per side, depending on thickness, until the center reaches 74 °C (165 °F). Let rest for 5 minutes and cut into strips.
- Divide the quinoa and beans among four bowls. Add the chicken, tomato mixture and freshly cut avocado. Serve immediately, or store the components separately as directed in the notes.
