Quinoa, Chicken, and Avocado Cream Bowl

Votes: 9

Time: 45 min.
Complexity: easily
Servings: 4

Bowl (eng. bowl A quinoa bowl is a popular way to beautifully serve healthy food in a single bowl, thanks largely to online bloggers. It involves filling a bowl with a base of healthy carbohydrates, then layering individual toppings of additional ingredients on top, without stirring, to create a harmonious combination of flavors, contrasting textures, and nutritional benefits. Make a delicious Mexican-style quinoa bowl, topping it with traditional Mexican appetizers like beans, creamy avocado cream, roasted corn, cooked chicken pieces, crunchy pumpkin seeds, and tortilla chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups chopped grilled chicken (about half a chicken; about 12 oz.)
1.5 cups red quinoa
1 cup fresh cilantro leaves and soft stems, finely chopped, plus 4 sprigs for garnish
2 green onions, thinly sliced
2 tbsp. l. olive oil
1 firm ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tbsp. l. grated parmesan
Juice of 1 lime + 1 lime, cut into 4 pieces
A pinch of cayenne pepper
1 cup frozen popcorn, thawed
2 cups tortilla chips, crushed
1 cup store-bought or homemade black bean salsa
1/4 cup toasted salted pumpkin seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: quinoa, grilled chicken, corn, tortilla, salsa sauce, pumpkin seed, Parmesan cheese, sour cream, lime juice, Avocado

Cooking the dish according to the recipe:

Prepare the quinoaIn a large saucepan, combine the quinoa and 2.5 cups water and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer until the quinoa is tender (with stems forming) and most of the water has been absorbed, 20-25 minutes. Drain any excess water. Stir in chopped cilantro, green onions, oil, and 1/2 teaspoon salt. Serve warm or at room temperature. Quinoa can be boiled, cooled, and stored covered in the refrigerator for up to 2 days. Before serving, reheat in the microwave for 2 minutes, stirring once..
If the corn is still cold, microwave it for 1 minute.

Make avocado creamWhile the quinoa is cooking, combine the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne pepper, and 3/4 teaspoon salt in a blender or food processor and process until smooth.
Divide 170g of quinoa evenly among 4 bowls. Top with chicken, tortilla chips, corn, in neat piles and/or rows. black bean salsa and shelled pumpkin seeds. Drizzle with a little avocado cream, garnish with a sprig of cilantro, and a lime wedge. Serve.

You can make a large batch of quinoa, freeze it in zip-lock bags, and store it in the freezer for up to 1 month. You'll have this nutritious and healthy grain on hand whenever you need it..