Quinoa Bowl Food

CHICKEN QUINOA BOWL

Chicken Quinoa Bowl image

Provided by Ree Drummond : Food Network

Time 50m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1/4 cup red quinoa
Zest and juice of 1 lime plus lime wedges, for serving
1/4 cup chopped fresh cilantro
Kosher salt
Two 6-ounce chicken breasts
2 tablespoons olive oil
1 tablespoon taco seasoning
Roasted Corn Salsa, recipe follows
1/2 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup sour cream
Hot sauce, to taste
1/2 cup frozen roasted corn kernels, thawed
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
One 2-ounce jar pimientos, drained
1 lime, juiced
1 tablespoon chopped fresh cilantro
Pinch kosher salt

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.

QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM

Quinoa Bowl with Chicken and Avocado Cream image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 grain bowls (about 1 cup quinoa each)

Number Of Ingredients 15

Ingredients

1 1/2 cups red quinoa
1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish
2 scallions, thinly sliced
2 tablespoon olive oil
Kosher salt
1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime, plus 1 lime, quartered
Pinch cayenne pepper
1 cup frozen fire-roasted corn, thawed
2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound)
2 cups tortilla chips, crushed
1 cup store-bought or homemade black bean salsa
1/4 cup roasted and salted pepitas

Steps:

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 (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. 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.)
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.
If the corn still has a chill, microwave it for about 1 minute.
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.

QUINOA BOWL

Quinoa Bowl image

Simple dish that is very healthy, vegetarian, and can be a side or main course. Great to make and pack as a lunch for a few days after.

Provided by Robert Weisberg

Categories Main Dish Recipes Bowls

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil, or as needed
3 sweet potatoes, cut into 1/2-inch pieces, or more to taste
salt to taste
1 large yellow onion, chopped
1 clove garlic, chopped
1 cup asparagus, or more to taste
4 cups water
2 cups quinoa
1 cup cashews

Steps:

Heat olive oil in a skillet over medium-high heat. Add sweet potatoes and salt; stir to coat sweet potatoes with oil and saute until tender yet firm to the bite, about 10 minutes. Transfer sweet potatoes to a plate and season with more salt.
Saute onion and garlic in the same skillet until softened, 4 to 5 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 4 minutes. Cut asparagus into 1/2-inch pieces.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
Toss sweet potatoes, onion-garlic mixture, asparagus, and quinoa together in a bowl; cool to room temperature. Add cashews and top with more olive oil and salt.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 70 g, Fat 16.4 g, Fiber 8.9 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 217.7 mg, Sugar 7.4 g

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