In a large saucepan, add 3 cups water (or broth) and dry quinoa orquinoa blend. Bring to a boil and let simmer for 15 minutes or until the quinoa absorbs all the liquid.
In another saucepan on medium heat, add olive oil. Add the onion and bell pepper and sauté for 4-5 minutes. Then add the kale and zucchini. Continue to sauté for 4-5 more minutes.
In another medium pan on medium heat, add the rinsed corn and black beans. Heat for 5-6 minutes then turn to low.
While everything is cooking on the stove, shred the chicken and put into a bowl.
Mash the avocado and add salsa to taste or diced tomatoes to create guacamole. Salt and pepper to taste.
Mash the avocado and add salsa to taste or diced tomatoes, if preferred. Salt and pepper to taste.
When quinoa is finished cooking, fluff with a fork.
To assemble the bowl: Put quinoa on bottom and layer black beans and corn mixture, followed by the veggie mixture. Next add shredded chicken, mashed avocado and top with salsa and cheese to taste.1 serving = ½ c cooked quinoa, ½ c bean & corn mixture, ¾ c veggie mix, 3 oz chicken, ¼ c mashed avocado, sprinkle of cheese, 2 Tbs. salsa