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Quinoa Bowl with Chicken and Avocado

Organic
  • Power Bowl:
  • 2 cups cooked quinoa
  • 2 cups shredded cooked chicken
  • 1 avocado, peeled and sliced
  • 1 carrot, shredded
  • 1 cup sliced cucumber
  • 2 cups pea shoots
  • 1 tbsp flax seeds
  • Lemon wedges, for serving
  • Zesty Lemon Vinaigrette:
  • 1/4 cup lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tbsp grainy mustard
  • 1 clove garlic, minced
  • 4 tsp agave syrup
  • 1/2 tsp sea salt
  • Pinch cayenne pepper (optional)
  • 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil
    • Zesty Lemon Vinaigrette: Whisk together lemon juice, lemon zest, mustard, garlic, agave, sea salt and cayenne (if using).¬†Whisk in olive oil until blended. Set aside.

      Power Bowl: Divide quinoa between 4 bowls. Arrange chicken, avocado, carrot, cucumber and pea shoots on top. Garnish with flax seeds. Drizzle Zesty Lemon Vinaigrette evenly over top. Serve with lemon wedges.

    Prep Time

    15 min


    Cook Time

    N/A


    Total Time

    15 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Chicken

    Cooking Method: Bake

    World Cuisine: American

    Product: Organic

    Associated Smartcut

    How To Prepare an Avocado

    Selecting, peeling and slicing an avocado is a cinch when you follow these simple steps.

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