Peruvian Aji Amarillo Chicken Quinoa Bowl with Pickled Red Onions

Ingredients

• 2 boneless skinless chicken breasts
• 2 tbsp aji amarillo paste
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1.5 cups quinoa, rinsed
• 3 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• Fresh cilantro leaves
• 1 small red onion, thinly sliced
• 1/2 cup red wine vinegar
• 1 tsp sugar
• 1 tsp salt (for pickling)
• 2 tbsp lime juice
• 2 tbsp olive oil (for dressing)

Instructions

1. Quick-pickle red onion: combine sliced onion, red wine vinegar, sugar, and salt. Let stand 20 minutes, then drain.
2. Mix aji amarillo paste, garlic, olive oil, cumin, paprika, salt, and pepper. Coat chicken and marinate 15 minutes.
3. Cook quinoa in chicken broth per package instructions, about 15 minutes. Fluff with fork.
4. Grill or pan-sear chicken over medium-high heat for 6-7 minutes per side until cooked through. Rest 5 minutes, then slice.
5. Warm black beans and corn in a small pan with a pinch of cumin and salt.
6. Build bowls: quinoa base topped with black beans, corn, cherry tomatoes, and sliced chicken.
7. Top with avocado, pickled red onions, and cilantro. Drizzle with lime juice and olive oil.