Mexican Quinoa Bowl Recipe
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Enjoy a delicious Mexican-inspired quinoa bowl with tender chicken and creamy avocado dressing. Try this restaurant-style dish at home for a flavorful meal!
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Quinoa Bowl with Chicken and Avocado Cream

19 ratings
· Gluten free
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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Ingredients

Meat
• 2 cups Rotisserie chicken meat
Produce
• 1 Avocado, firm ripe pitted and cut into large chunks
• 1 cup Cilantro, fresh stems leaves and tender
• 1 cup Corn, frozen fire-roasted
• 1 Lime, Juice of
• 2 Scallions
Condiments
• 1 cup Black bean salsa, store-bought or homemade
Pasta & Grains
• 1 1/2 cups Quinoa, red
Baking & Spices
• 1 Pinch Cayenne pepper
• 1 Kosher salt
Oils & Vinegars
• 2 tbsp Olive oil
Nuts & Seeds
• 1/4 cup Pepitas, roasted and salted
Snacks
• 2 cups Tortilla chips
Dairy
• 3 tbsp Parmesan, grated
• 1/4 cup Sour cream

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