Chicken Quinoa Bowls With Balsamic Dressing Recipes

CHICKEN QUINOA BOWLS WITH BALSAMIC DRESSING

Chicken Quinoa Bowls with Balsamic Dressing image

I love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! -Allyson Meyler, Greensboro, North Carolina

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/4 cup balsamic vinegar
2/3 cup water
1/3 cup quinoa, rinsed
2 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive or coconut oil, divided
1/4 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 pound fresh asparagus, trimmed
1/4 cup plain Greek yogurt
1/2 teaspoon spicy brown mustard
1/2 medium ripe avocado, peeled and sliced
6 cherry tomatoes, halved

Steps:

Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely., In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm., Preheat broiler. Toss chicken with 2 teaspoons oil, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on 1 half of a 15x10x1-in. pan coated with cooking spray. Broil 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with the remaining oil, salt and pepper., Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing., For dressing, stir yogurt and mustard into balsamic reduction. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes. Serve with dressing.

Nutrition Facts : Calories 491 calories, Fat 21g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 715mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 42g protein.

CHICKEN QUINOA BOWL

Chicken Quinoa Bowl image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1/4 cup red quinoa
Zest and juice of 1 lime plus lime wedges, for serving
1/4 cup chopped fresh cilantro
Kosher salt
Two 6-ounce chicken breasts
2 tablespoons olive oil
1 tablespoon taco seasoning
Roasted Corn Salsa, recipe follows
1/2 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup sour cream
Hot sauce, to taste
1/2 cup frozen roasted corn kernels, thawed
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
One 2-ounce jar pimientos, drained
1 lime, juiced
1 tablespoon chopped fresh cilantro
Pinch kosher salt

Steps:

Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
Meanwhile, preheat a grill for cooking at medium heat.
Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

QUINOA AVOCADO KALE BOWL WITH BALSAMIC DIJON DRESSING

Quinoa Avocado Kale Bowl with Balsamic Dijon Dressing image

I love quinoa and my husband loves rice bowls so I decided to combine the two. I really do not have a recipe but instead I use whatever I have in the fridge. This is so versatile, feel free to add leftover roasted chicken, bacon bits, steak, or even roasted vegetables. Generally, I do not measure any of the ingredients so do not hold true to my measurements below.

Provided by tcasa

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 25m

Yield 1

Number Of Ingredients 13

Ingredients

1 ½ teaspoons olive oil
1 teaspoon balsamic vinegar
¼ teaspoon Dijon mustard
¼ teaspoon lime juice
salt and ground black pepper to taste
½ cup cooked quinoa
1 leaf kale, stemmed and chopped
4 cherry tomatoes, sliced into thirds
¼ avocado, sliced
1 tablespoon diced cucumber
1 tablespoon diced red onion
1 tablespoon diced green bell pepper
1 tablespoon crumbled goat cheese

Steps:

Whisk olive oil, balsamic vinegar, Dijon mustard, and lime juice together in a bowl to make dressing. Season with salt and pepper.
Place quinoa in a bowl. Massage kale pieces with your hands until slightly softened; spread over quinoa. Layer tomatoes, avocado, cucumber, red onion, and green bell pepper over kale. Drizzle dressing on top. Garnish with goat cheese.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 31.9 g, Cholesterol 5.6 mg, Fat 18.8 g, Fiber 7.5 g, Protein 8.1 g, SaturatedFat 3.6 g, Sodium 249.7 mg, Sugar 2.1 g

CHICKEN QUINOA BOWL

Chicken Quinoa Bowl image

A simple, healthy dinner for two.

Provided by Jenny

Categories Cooking for Two

Time 10m

Yield 2

Number Of Ingredients 9

Ingredients

3 cups cooked and cooled quinoa
1 cup chopped roasted chicken
½ cup chopped grape tomatoes
½ cup chopped English cucumber
¼ cup crumbled reduced-fat feta cheese
½ medium avocado, chopped
1 teaspoon extra-virgin olive oil
1 dash lemon juice
ground black pepper to taste

Steps:

Mix quinoa, chicken, tomatoes, cucumber, feta cheese, avocado, olive oil, lemon juice, and pepper in a bowl.
Portion into two bowls and serve.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 66.8 g, Cholesterol 70.6 mg, Fat 21 g, Fiber 11.7 g, Protein 42.1 g, SaturatedFat 4.4 g, Sodium 489.9 mg, Sugar 0.9 g

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