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

Quinoa Bowl

4.3

( By Tracy )

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.

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

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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

Quinoa Bowl

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