Quinoa Bowl with Chicken and Avocado

Prep Time: 15 min
Cook Time: N/A
Total Time: 15 min
Servings: 4
  • 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.



    Salads & Bowls

    Ingredient: Chicken

    Cooking Method: No Cook

    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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