Quinoa Broccoli And Chicken Bowl Food

QUINOA, BROCCOLI, AND CHICKEN BOWL

Steps:

• Heat 1 tablespoon oil in a pot over medium heat. Add quinoa and 2 cloves of garlic; cook and stir until toasted, 2 to 3 minutes. Pour in chicken broth.
• Reduce heat to low, cover, and let quinoa cook until no liquid remains, about 20 minutes.
• Meanwhile, heat remaining oil in a skillet over medium heat. Mix chicken, remaining garlic, chicken base, and vegetable base together in a bowl. Add mixture to the hot oil in the skillet and cook until golden brown, 7 to 10 minutes.
• Place broccoli and butter into a microwave-safe bowl; add just enough water to cover the bottom of the bowl. Cover and steam in the microwave until tender, about 8 minutes. Combine chicken mixture and broccoli with the quinoa until well mixed.

MEDITERRANEAN CHICKEN QUINOA BOWL WITH BROCCOLI AND TOMATO

Steps:

• Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
• Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
• Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
• Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
• To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.

QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM

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.

ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO

Steps:

• For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
• Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
• Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
• For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
• To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.

TERIYAKI QUINOA BOWL

Steps:

• Preheat oven to 400 F. Cut the tofu into cubes, slabs or triangles and place in a mixing bowl. Add 2 tbsp of soy sauce or gluten-free tamari and a pinch of black pepper. Place the tofu on a silicone mat or parchment paper lined baking tray and bake for 25-25 minutes until browned and crispy.
• Cook the quinoa according to package directions or just bring 2 cups of water to a boil, add 1 cup of uncooked quinoa, cover, reduce to a light simmer and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.
• To make the teriyaki sauce, add all of the ingredients to a small saucepan and bring to a very light boil over medium-high heat, stirring frequently until it thickens. This can take anywhere form 5-10 minutes. It should be thick and syrupy when it's done.
• Heat 1/2 tsp of olive oil in a non-stick pan then add the sliced mushrooms and peas. Cook over high-heat, stirring often, until the mushrooms are browning and the peas are slightly tender but still crunchy, about 6-7 minutes.
• Either add the broccoli to the stir fry with the peas and mushrooms or steam lightly stovetop for 5 minutes until bright green and tender but not soggy.
• To assemble the bowls, divide the quinoa, stir-fried peas and mushrooms, avocado, broccoli, carrot and tofu amongst 4 bowls or containers. Drizzle each bowl with an equal amount of the teriyaki sauce. Top with sesame seeds and green onion and serve right away.

COPYCAT PANERA TERIYAKI CHICKEN & BROCCOLI BOWL

Steps:

• Add the diced chicken, 1 tbsp cornstarch, rice wine vinegar, 1 tsp stevia together in a ziploc bag and marinate in refrigerator for 30 min
• In a separate bowl, combine pineapple juice, apple juice, soy sauce, hoisin, stevia, ginger, chili flakes and corn starch and whisk together. Be sure cornstarch dissolves completely
• Partially steam broccoli florets for 2 min in microwave steamer (or bowl covered with plastic wrap) and 2 tbsp water
• While broccoli steams, heat rice/quinoa blend (or cauliflower rice)
• Heat a non-stick skillet on high - the hotter the better - When pan is hot, add sesame oil and olive oil to the pan - it should ripple and pop a little
• Add chicken and minced garlic - oil will pop - you might want to have a cover
• Sear on high for 3-4 minutes - stirring so it doesn't stick
• Once chicken is cooked through, add in steamed broccoli and toss gently
• Whisk sauce in bowl to be sure corn starch hasn't settled. Then add to the pan with chicken & broccoli.
• Simmer for 5 minutes until sauce thickens. This makes more sauce than the Panera version - they serve with a "glaze" vs. extra sauce - but trust me - it's so good - you'll be happy you have it!
• While sauce thickens, in a separate bowl, mix rice with juice from lime and cilantro - toss to combine
• Serve chicken and broccoli over rice top with sesame seeds and cilantro for garnish

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
• In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
• While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
• Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

CREAMY CHICKEN QUINOA AND BROCCOLI BAKE

Steps:

• Sauce: Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½.
• cup milk with the poultry seasoning, garlic salt, and flour (or cornstarch); add the mixture (and wine / sherry if using) to the boiling liquid and whisk until a smooth creamy sauce forms. Taste and add Salt / Pepper to taste.
• Assembly: In a large bowl, mix the sauce from step one, cooked quinoa, cooked chicken, frozen broccoli, and cheese and stir to combine. Pour the mixture into a 9x13 baking dish generously coated with cooking spray.
• If freezing, spray the top of the mixture with cooking spray and cover with plastic wrap, then place in the freezer and proceed to follow "brick" method of freezing. Place the crumbled bacon in a separate freezer bag and freeze alongside the pan.
• On serving day, remove the frozen brick from the freezer, unwrap, and immediately place back in the 9x13 pan sprayed with cooking spray to thaw completely. Then proceed to bake:.
• Bake: Stir the room-temperature bake to re-incorporate all flavors, then bake, loosely covered with foil, in a preheated 350 degree oven for 25 - 30 minutes until heated through and bubbly. Remove, uncover, and top with the bacon crumbles (or almonds), then bake for 10 minutes longer, or just long enough to crisp the bacon (or toast the almonds).