Quinoa Bowl

By Tracy

4 Person

45 Minutes

0 Calories

Every grain bowl should have a successful balance of crunchiness, creaminess and bold flavor. In this Mexican-inspired bowl, the crunchy tortilla chips and roasted pepitas are nicely complemented by avocado cream and hearty quinoa. Make a big batch of quinoa and keep it frozen in resealable bags for up to 1 month; thaw and reheat as needed. Having an arsenal of the premade stuff in your freezer will help cut down prep time on busy nights.

Ingredients

1/4 cup roasted and salted pepitas
1 cup store-bought or homemade black bean salsa
2 cups tortilla chips, crushed
2 cups shredded rotisserie chicken meat
1 cup frozen fire-roasted corn, thawed
cayenne pepper
2 tbsp. Juice of lime
3 tbsp. grated Parmesan
1/4 cup sour cream
1 firm-ripe avocado, halved, pitted
Kosher salt
2 tbsp. olive oil
2 scallions, thinly sliced
1 cup fresh cilantro leaves and tender stems, finely chopped
1 1/2 cups red quinoa

Method

01

Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender and most of the water is absorbed 20 to 25 minutes. Drain off any excess water.
02

Stir in the chopped cilantro, scallions, oil, and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
03

Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
04

If the corn still has a chill, microwave it for about 1 minute.
05

Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

Related Tags

Quinoa Bowl

4.1

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

1/4 cup roasted and salted pepitas

1 cup store-bought or homemade black bean salsa

2 cups tortilla chips, crushed

2 cups shredded rotisserie chicken meat

1 cup frozen fire-roasted corn, thawed

cayenne pepper

2 tbsp. Juice of lime

3 tbsp. grated Parmesan

1/4 cup sour cream

1 firm-ripe avocado, halved, pitted

Kosher salt

2 tbsp. olive oil

2 scallions, thinly sliced

1 cup fresh cilantro leaves and tender stems, finely chopped

1 1/2 cups red quinoa

03 Method

Step 1

Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender and most of the water is absorbed 20 to 25 minutes. Drain off any excess water.

Step 2

Stir in the chopped cilantro, scallions, oil, and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)

Step 3

Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.

Step 4

If the corn still has a chill, microwave it for about 1 minute.

Step 5

Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

04 Author

Tracy

647 Recipes

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