Mexican Quinoa Bowl with Serrano Honey Vinegar and Persian Lime Olive Oil

Mexican Quinoa Bowl with Serrano Honey Vinegar and Persian Lime Olive Oil

1/2 cup Joe and Son’s Serrano Honey Vinegar
1/2 cup + 2 tablespoons Joe and Son’s Persian Lime Olive Oil
1 lb boneless skinless chicken breasts
1 cup quinoa
1 cup chopped romaine lettuce
1/2 cup chopped tomatoes
1/2 cup shredded cheddar cheese
1 small can of black beans
1 bag of frozen corn
1 avocado, sliced
1/4 cup chopped fresh cilantro
salt and pepper
1 teaspoon garlic powder

Combine 1 teaspoon each of salt, pepper and garlic powder in a jar. Add Serrano Honey Vinegar and Persian Lime Olive Oil. Shake till well blended. Pour over chicken breasts and marinate in a zip lock bag overnight.

Grill the chicken on an outdoor grill or in a grill pan till done. Let rest and slice on an angle. Reserve the marinade and simmer it in a saucepan on low heat for 10 minutes to cook and reduce. Cook the quinoa according to the package directions. When it is done, fluff with a fork and add 1 tablespoon of Persian Lime Olive Oil. Season with salt and pepper to taste. Meanwhile, spread the frozen corn out on a cookie sheet and drizzle with 1 tablespoon of Persian Lime Olive Oil. Roast for 10 minutes at 350 degrees. Begin assembling your Mexican bowl with the quinoa, corn, black beans, tomatoes, lettuce, avocado and cilantro. Top with grilled chicken slices and drizzle with the reduced marinade.