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Mexican Quinoa Bowl

yield: 2 total time: 30 minutes

Ingredients

1 courgette chunkily sliced
1 1/8 cups plum tomatoes baby
1 red onion chopped into wedges
1 tablespoon rapeseed oil
1 teaspoon smoked paprika
1 packet quinoa Mothergrain spicy Mexican
2 handfuls roast chicken leftover, or use shop bought ready cooked chicken breasts
2 handfuls baby spinach
1 avocado peeled and cut into slices
chilli sauce Spicy Mexican, to serve

Nutrition

Calories : 380 calories
Carbohydrate : 24 grams
Cholesterol : 165 milligrams
Fat : 26 grams
Fiber : 11 grams
Protein : 18 grams
SaturatedFat : 4 grams
Sodium : 160 milligrams
Sugar : 10 grams

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