Make the quinoa: (Wash/rinse quinoa if it’s not already pre-washed). Add 2 cups broth to 1 cup quinoa. Boil, reduce heat and cover, then let simmer for approximately 15 minutes.

While the quinoa is cooking, spray a medium pot with a bit of olive oil or about 1/4 teaspoon of olive oil, turn to medium heat. Add the chicken and wait for it to brown.

Chop your onion and throw it in, cooking for about 3- to 5 minutes until translucent. Add black beans, cumin, chilli powder and salt. Cook on medium heat for additional 10 minutes, stirring occasionally.

Now prep all those raw veggies. It’s okay if everything is not done at the time. The quinoa and the black beans could happily sit in their pots for a couple of hours, and the black beans would benefit from sitting in the spices longer.

When everything is ready, divide quinoa into 5 equal portions (if preparing for the week, or keeping track of portion size or calories, otherwise just put some in a bowl), followed by the black beans, then the veggies and a hearty sprinkle of cilantro on top.

Put a little of your favourite salad dressing on top (optional).