Looking for a "chicken" bowl or quinoa bowl recipe? Why not to combine these two in one protein rich bowl, a customizable recipe that features quinoa as a base, curried chicken, creamy and crunchy toppings.
The best thing about quinoa bowls is how easy they are to customize, whether you have a dietary restriction or simply want to change up the dish’s flavour balance, there’s always an easy way to do it. This bowl is such a tasty, healthy and nutritionally balanced dish, perfect for a healthy lunch or dinner.
Ingredients:
1 cup cooked quinoa,
1 can corn drained,
1 cup lettuce or any other salad greens (baby spinach, arugula, spring mix etc),
1 teaspoon mixed seeds (I always have a jar with mixed seeds like: pumpkin seeds sunflower seeds and psyllium seeds),
1 cup bell peppers,
1 cup carrots,
1 cup leek
1/2 avocado,
4 tablespoons sesame oil,
salt and pepper.
For the chicken:
180g "chicken" pieces Vemondo (Vivera, Quorn,Vemondo),
1/2 teaspoon curry powder,
2 teaspoon sesame oil,
1 clove garlic minced,
salt, pepper (optional).
Instructions:
Cook quinoa according to package instructions, or you can use my instruction on "How to cook quinoa". Fluff the quinoa with a fork and cover to keep warm. Cut the peppers, carrots, leek and slice the avocado.
Add quinoa to a bowl, top with "chicken", corn, leek, peppers, carrots, avocado, lettuce and seeds (as below). Drizzle 2 teaspoons sesame oil and some fresh lime over everything, optional.
For the chicken:
Heat the oil in the pan. Add the "chicken" pieces, fry at medium heat minimum 4 minutes and turn regularly, add garlic, curry powder, salt and pepper.
Enjoy!