Perfectly portioned for two, these tasty bowls are loaded with all of that south-of-the-border flavor you love. It's colorful, filling and on the table in 30 minutes.
Heat the broth, picante sauce and quinoa in a 1-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 12 minutes or until the quinoa is tender and the liquid is absorbed.
Divide the quinoa mixture between 2 bowls. Divide the corn, beans, avocado, tomatoes and green onion between the bowls. Top with the chicken. Sprinkle with the cilantro.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.