Quinoa Power Bowl Recipes

COPYCAT FIRST WATCH® QUINOA POWER BOWL

Copycat First Watch® Quinoa Power Bowl image

This is a copycat recipe of First Watch®'s Quinoa Power Bowl. I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes, and shredded carrots. The recipe is quite simple, and the dish is a complete meal all-in-one, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.

Provided by Lisa Buckholts

Categories Meat and Poultry Recipes Chicken

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups chicken stock
1 cup quinoa, rinsed
1 lemon, zested and juiced
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper
¼ teaspoon salt
2 cups finely chopped cooked chicken
1 ½ cups water
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) package crumbled feta cheese
½ cup half-and-half
½ cup shredded carrots
1 tablespoon pesto sauce
1 teaspoon dried oregano

Steps:

Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl to make lemon dressing.
Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into the cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.

Nutrition Facts : Calories 575.2 calories, Carbohydrate 38.8 g, Cholesterol 94.7 mg, Fat 33.2 g, Fiber 5.9 g, Protein 30.8 g, SaturatedFat 11 g, Sodium 1203.1 mg, Sugar 5 g

QUINOA POWER BOWLS WITH BUTTERNUT SQUASH AND TAHINI SAUCE

Quinoa Power Bowls with Butternut Squash and Tahini Sauce image

One of my go-to meals during the week is a grain bowl filled with vegetables; I especially love it because I can switch up the produce with the seasons. This autumnal version is extra delicious because it has a good balance of sweetness from the butternut squash, tartness from the dried cranberries and a savory nuttiness from the tahini sauce (which I seriously put on everything).

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup quinoa
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small butternut squash (about 1 pound) peeled and cut into 3/4-inch cubes
1 medium yellow onion, thinly sliced
3 cups coarsely chopped kale (about 2 1/2 ounces or 1/2 bunch)
1/4 cup tahini
1 clove garlic, grated
1/2 lemon, juiced
1 tablespoon honey
1/2 cup dried cranberries
1/2 cup roasted pecans, coarsely chopped

Steps:

Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.

SOUTHWEST QUINOA POWER BOWL WITH HONEY-LIME DRESSING

Southwest Quinoa Power Bowl with Honey-Lime Dressing image

A filling plant-based meal using simple whole foods and some adobo seasoning makes for one delicious Southwest quinoa power bowl. Top with a healthy, homemade honey-lime dressing and this bowl will be on repeat! Packed with protein and fiber, plus it's gluten free and dairy free.

Provided by Ric Bussey

Time 45m

Yield 6

Number Of Ingredients 17

Ingredients

3 cups quinoa
1 ½ cups water
¾ teaspoon adobo seasoning, or more to taste
1 tablespoon olive oil, or to taste
3 medium sweet potatoes, peeled and chopped
¾ cup onion, chopped
salt and ground black pepper to taste
1 ½ cups canned black beans, rinsed
3 medium red bell peppers, sliced
3 medium avocados, sliced
1 tablespoon chopped fresh cilantro, or to taste
9 tablespoons lime juice
6 tablespoons canned coconut milk
3 tablespoons water
3 tablespoons raw honey
1 tablespoon olive oil
½ teaspoon salt, or more to taste

Steps:

Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat.
While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat.
Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside.
Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.

Nutrition Facts : Calories 760.5 calories, Carbohydrate 112.6 g, Fat 28.1 g, Fiber 22.1 g, Protein 20.7 g, SaturatedFat 6.3 g, Sodium 506.2 mg, Sugar 17.7 g

COPYCAT FIRST WATCH QUINOA POWER BOWL

Copycat First Watch Quinoa Power Bowl image

I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes and shredded carrots. I, like many people, have been trying to eat healthier. Part of that has been substituting refined wheat flour with more whole grains like quinoa. I often brunch at First Watch, and decided to try one of their Quinoa Power Bowls, instead of going for the pancakes. I was pleasantly surprised at how fresh, hearty and satisfying the dish was, and the boost of energy stayed with me for hours without leaving me sluggish, as typical with sugar-laden pancakes. So, I decided to try to make this new dish a staple in my diet. The recipe is quite simple, and the dish is a complete meal all-in-one, so it takes the guess work out of what side dishes to prepare to ensure a balanced meal of protein, whole grains and fresh veggies. You can add this recipe to Pinterest! http://lisabuckholts.com/blog/2016/12/21/copycat-first-watch-quinoa-power-bowl/#pin-it

Provided by LisaB Nashville

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup quinoa, rinsed
2 cups chicken stock
1 lemon, zested and juiced
3 tablespoons olive oil
1/4 teaspoon salt
1 teaspoon freshly cracked black pepper
2 cups finely diced chicken (I use frozen, fully cooked, grilled chicken strips)
1 (4 ounce) container feta cheese
1 (14 ounce) can diced tomatoes, drained
1/2 cup shredded carrot
1 tablespoon pesto sauce
1 teaspoon oregano
1/2 cup half-and-half
1 1/2 cups water

Steps:

Rinse quinoa thoroughly to remove any residue. Combine quinoa and chicken broth in a large pot over high heat. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered for 5 minutes.
While the quinoa is cooking, you can prepare the lemon dressing. Zest and juice a lemon into a small bowl. Add olive oil, salt and freshly cracked black pepper. Set aside.
Thaw frozen chicken strips in the microwave (do not overcook) and finely dice. Set aside.
Once the quinoa is cooked, add lemon dressing, chicken, feta cheese, diced tomatoes, carrots, half-and-half and water. Cook over medium heat for 15 minutes, stirring frequently, until thick and creamy.
Spoon into individual bowls or serving dish, and serve immediately. Now, how easy was that? Enjoy!

Nutrition Facts : Calories 219.1, Fat 12.2, SaturatedFat 4.4, Cholesterol 20.8, Sodium 343.4, Carbohydrate 20.6, Fiber 2.6, Sugar 3.5, Protein 7.7

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