Quinoa Bowl PT45M https://img2.recipesrun.com/201907/2019/1105/28/0/063161/300x200x90.jpg 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. 4 servings 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

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    Quinoa Bowl

    Quinoa Bowl
    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.
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