Southwest Chicken with Kale

This is a Bob Harper recipe from his book, The Skinny Rules.

232 calories, 29g protein, 22g carbs, 3.5g fat

INGREDIENTS:
Olive Oil spray
1/4 onion, diced
1 t dried oregano
1 t ground cumin
1 t chili powder
1/4 cup uncooked quinoa
1/2 cup low-sodium vegetable broth
2 cups finely chopped kale
1/4 cup canned black beans, drained & rinsed
1/2 tomato, diced
3 oz cooked chicken, cubed

DIRECTIONS:
1. Heat a saucepan over medium-high heat. Coat with olive oil, add the onion, and saute until mostly translucent and tender.
2. Add the spices and quinoa. Toast for 2 minutes.
3. Pour in the broth, lower the heat, and simmer for 10-15 minutes, or until the quinoa is tender and teh liquid is absorbed.
4. Stir in the kale & cook until wilted, about 2 minutes.
5. Fold in the beans, tomato, & chicken and heat through.