I left my wallet in El Segundo. I left my wallet in El Segundo. I left my wallet in El Segundo.

I gotta get it - I got - got- ta - get it.

Who remembers that classic jam? Like Coronas go with Empanadas, A Tribe Called Quest goes with:

One Pot Mexican Quinoa w/ Chicken

Directions

2 tablespoons olive oil

1 onion, diced

2 boneless skinless chicken breasts, cubed (see note)

2 garlic cloves, minced

½ teaspoon salt, plus more to taste

Black pepper, to taste

1 bell pepper (any Color), diced small

1 cup black beans, rinsed and drained

1 (14 ½ ounce) can diced tomatoes, not drained

1 teaspoon chili powder

½ teaspoon ground cumin

½ cup cooked quinoa

1 ½ cups chicken stock (see Note)

Optional garnishes: diced avocado, chopped cilantro, and lime wedges

Juice of ½ lime

Directions

In a large pan, heat the oil over medium-high heat.

Add the onion and cook for 1 minute.

Add the chicken, garlic, and a pinch of salt and pepper

Cook for 5 to 7 minutes until the chicken is no longer pink. Add the bell pepper, black beans, tomatoes, chili powder, cumin, the ½ teaspoon salt, and black pepper to taste, and stir.

Add the quinoa and stock and stir to combine. Bring to a boil, then reduce the heat to low.

Cover and simmer for 15 to 20 minutes. Remove from the heat, fluff with a fork, and serve with your desired garnishes.

Add the lime juice to bring out all the flavors!

Transfer to a plate and serve.

NOTE: You can easily make this dish vegetarian by leaving out the chicken and using vegetable stock instead of chicken stock.