QUINOA POWER BOWL RECIPES

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AVOCADO QUINOA POWER SALAD RECIPE BY TASTY



Avocado Quinoa Power Salad Recipe by Tasty image

Here's what you need: water, salt, quinoa, fresh spinach, large cucumber, roma tomatoes, ripe avocados, lemon, extra virgin olive oil, pepper

Provided by Chris Salicrup

Yield 6 servings

Number Of Ingredients 10

2 cups water
salt, to taste
1 cup quinoa, rinsed
2 cups fresh spinach, roughly chopped
1 large cucumber, diced
4 roma tomatoes, diced
2 ripe avocados, pits removed and diced
1 lemon, juiced
4 tablespoons extra virgin olive oil
pepper, to taste

Steps:

  • In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
  • Refrigerate the quinoa for 20 minutes.
  • Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
  • Add the lemon juice, olive oil, salt, and pepper, and mix well.
  • Enjoy!

Nutrition Facts : Calories 296 calories, CarbohydrateContent 29 grams, FatContent 18 grams, FiberContent 7 grams, ProteinContent 6 grams, SugarContent 4 grams

CHICKEN, AVOCADO & QUINOA BOWLS WITH HERB DRESSING RECIPE ...



Chicken, Avocado & Quinoa Bowls with Herb Dressing Recipe ... image

Arrange the toppings individually on these protein-packed grain bowls so each bite has a contrasting taste and texture. Make big batches of the salad dressing, quinoa and roasted chicken thighs and you'll have healthy meal-prep lunches or dinners for days. Though the chicken thighs take just 15 minutes to prep, you can also make the salads with leftover chicken or store-bought cooked chicken to make prep even faster.

Provided by Katie Webster

Categories     Healthy Grain Bowl Recipes

Total Time 30 minutes

Number Of Ingredients 22

5 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
½ teaspoon ground pepper
¼ teaspoon salt
3 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
1?½ cups quinoa
¾ cup red-wine vinegar
5 tablespoons water
1?½ tablespoons sugar
1 tablespoon Dijon mustard
1 large clove garlic
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground pepper
1?¾ cups extra-virgin olive oil
1 (15 ounce) can chickpeas, rinsed
1 avocado, sliced
6 radishes, thinly sliced
1 cup sprouts or shoots
¼ cup toasted seeds or chopped nuts

Steps:

  • To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Roast the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)
  • Meanwhile, prepare quinoa: Combine broth, 1 tablespoon oil and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 2 cups for another use.)
  • To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Transfer 1 3/4 cups to a large mason jar and refrigerate for up to 1 week.)
  • To assemble bowls: Divide 3 cups quinoa among 4 large shallow bowls. Top with the chicken, chickpeas, avocado, radishes and sprouts (or shoots); sprinkle with seeds (or nuts). Drizzle with 3/4 cup dressing.

Nutrition Facts : Calories 752.9 calories, CarbohydrateContent 43.3 g, CholesterolContent 75.5 mg, FatContent 50 g, FiberContent 10.3 g, ProteinContent 34.4 g, SaturatedFatContent 8 g, SodiumContent 489.8 mg, SugarContent 4.9 g

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