California Chicken Avocado and Red Quinoa Bowls

California Chicken Avocado and Red Quinoa Bowls

Ingredients

Serves 4

Chicken

1 lb / 453 gr boneless skinless chicken breast, cut into strips

4 tablespoons olive oil

2 garlic cloves, minced

1 shallot (or small onion), finely chopped

½ teaspoon black pepper

½ teaspoon cayenne pepper (adjust to taste)

½ teaspoon smoked paprika

4 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)

4 tablespoons chopped fresh basil (or 1 tablespoon dried basil)

Quinoa

1 cup red quinoa (or white quinoa)

2 cups / 500 ml water

1 tablespoon olive oil

¼ teaspoon fine grain sea salt

Pinch of ground black pepper

Salad

6 cups / 3.5 oz / 100 gr Mesclun (or any green salad of your choice)

2 medium tomatoes, sliced

2 avocados, sliced

Lemon juice

Olive oil

Directions

In a large bowl combine olive oil, garlic, shallot, pepper, cayenne pepper, paprika, parsley, and basil. Add chicken and toss well. Cover and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).

In the meantime make the quinoa.

Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Heat a splash of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.

Remove from the heat and let stand for 5 more minutes, covered.

Fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)

Stir in olive oil and pepper. Set aside.

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)

and cook until nicely charred and cooked through (about 4 to 5 minutes per side). Transfer to a plate to cool and set aside.

To assemble bowls divide the quinoa and greens among 4 bowls or plates. Top each bowl with equal amounts of chicken, avocado, and tomatoes.

Drizzle with lemon juice and olive oil and serve!