Quinoa Bowl with Chicken and Avocado
Prep Time: 15 min
Cook Time: N/A
Total Time: 15 min
Servings: 4
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.