Quinoa Bowl with Chicken and Avocado Cream Recipe

Name: Quinoa Bowl with Chicken and Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups red quinoa; 1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish; 2 scallions, thinly sliced; 2 tablespoon olive oil; Kosher salt; 1 firm-ripe avocado, halved, pitted and cut into large chunks; 1/4 cup sour cream; 3 tablespoons grated Parmesan; Juice of 1 lime, plus 1 lime, quartered; Pinch cayenne pepper; 1 cup frozen fire-roasted corn, thawed; 2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound); 2 cups tortilla chips, crushed; 1 cup store-bought or homemade black bean salsa; 1/4 cup roasted and salted pepitas

Servings: persons

1 1/2 cups red quinoa
1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish
2 scallions, thinly sliced
2 tablespoon olive oil
Kosher salt
1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime, plus 1 lime, quartered
Pinch cayenne pepper
1 cup frozen fire-roasted corn, thawed
2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound)
2 cups tortilla chips, crushed
1 cup store-bought or homemade black bean salsa
1/4 cup roasted and salted pepitas

1
Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat.
2
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.
3
Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt.
4
Serve warm or at room temperature.
5
(The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days.
6
Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
7
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.
8
If the corn still has a chill, microwave it for about 1 minute.
9
Build the bowls: Divide the quinoa evenly among 4 bowls.
10
Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas.
11
Top with some sauce, a sprig of cilantro and a lime quarter.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups red quinoa, 1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish, 2 scallions, thinly sliced, 2 tablespoon olive oil, and more.

Yes, Quinoa Bowl with Chicken and Avocado Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Bowl with Chicken and Avocado Cream

How did you like this recipe?

Frequently Asked Questions