- 1 Pack Trader Joe’s Pollo Asado
- 1 cup Tri-Color Quinoa
- 2 Cups Bone Broth, I used Epic Brand
- 1 Can Cannellini Beans (360 brand)
- 2 Cups Baby Kale Chopped
- 1 avocado
- 1 container Pico de Gallo
In a medium pan, bring 2 cups bone broth with 1 cup rinsed quinoa to a boil. Reduce to a simmer, cover and let simmer for 20 minutes or until all liquid has evaporated out.
Meanwhile, heat a skillet over medium heat with avocado or coconut oil. Chop Pollo Asado and Saute until cooked through.
Drain and rinse beans.
Assemble bowl as desired with layers of kale, beans, quinoa, chicken, avocado, pico de gallo.