Quinoa Avocado Kale Bowl With Balsamic Dijon Dressing Recipes

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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

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.

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

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

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