CHICKEN QUINOA BOWL
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
- Meanwhile, preheat a grill for cooking at medium heat.
- Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
- Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
- Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.
CHICKEN QUINOA BOWL
A simple, healthy dinner for two.
Provided by Jenny
Categories Cooking for Two
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Mix quinoa, chicken, tomatoes, cucumber, feta cheese, avocado, olive oil, lemon juice, and pepper in a bowl.
- Portion into two bowls and serve.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 66.8 g, Cholesterol 70.6 mg, Fat 21 g, Fiber 11.7 g, Protein 42.1 g, SaturatedFat 4.4 g, Sodium 489.9 mg, Sugar 0.9 g
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- Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain completely. Place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. When done, stir in the olive oil, kosher salt, and chopped parsley. Taste and add additional salt as necessary.
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