Filippo Berio Quinoa Bowl with Chicken and Avocado

RECIPE INGREDIENTS
RECIPE DIRECTIONS

RECIPE INGREDIENTS

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

RECIPE Directions

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

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Quinoa Bowl with Chicken and Avocado

Prep Time

Cook Time

Total Time

Servings

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