1 cup of cooked quinoa
1 rotisserie chicken, shredded
2 -14oz cans of black beans, drained and rinsed
1 large bunch of asparagus
1 of each, red and orange bell pepper, slice bell peppers and remove seeds of the bell peppers before grilling.
1 red onion, kept whole, peeled and sliced into 1" rings
2 zucchinis, sliced down the middle
1/2 cup sliced almonds
1 Tbsp soy sauce
1 or 2 avocados, diced
Spice mixture for vegetables
Mix together a teaspoon of each
Place 1 cup of quinoa into a saucepan and toast over medium heat for 3-4 minutes. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Add the soy sauce into the mixture and mix well.
In a 375 degree oven, place sliced almonds on a cookie sheet and roast for 5 minutes.
Drizzle the vegetables with olive oil then spread it evenly with your fingers. Sprinkle seasoning mix generously over vegetables.
Start your veggies over medium heat, about 350°F. Lay long slices and asparagus crosswise over the grates so they don’t fall through. Close the grill lid and cook the vegetables undisturbed, flipping after 3-5 minutes.
Dice all the vegetables and shred the chicken.
In a large bowl, combine the quinoa, black beans, almonds and vegetables. Season with more salt and pepper and any other seasoning you like to taste.
Top with avocado and chopped cilantro.
This is also a good mixture to put into a wrap or tortilla.