2 cups cooked quinoa cooked in reduced-sodium broth
1 15-oz. can pinto beans, drained and rinsed
1 cup chopped, grilled or shredded chicken
2 bell peppers, seeded and chopped
1 avocado, chopped
1/4 cup shredded cheese
1 cup salsa
2 Tbsp chopped fresh cilantro
Salt and pepper
Hot sauce, if desired
Divide greens into four bowls. In a large bowl, gently toss together remaining ingredients, except hot sauce.
Divide bean mixture among bowls with greens. Top with hot sauce, if desired.
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