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Coconut, Red Quinoa & Chicken Energy Bowls with Crisp Apple Maple Vinaigrette

Tender, fluffed red quinoa with warm grilled chicken, sautéed vegetables, toasted almonds all drizzled with a crisp apple maple vinaigrette in a filling, healthful bowl.
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free

Fresh veggies, healthy fats, and lean protein combine to make this filling energy bowl. It’s drizzled with Salad Girl’s Crisp Apple Maple Fresh Organic Vinaigrette, a sweet, tangy, and flavorful dressing that’s perfect for summer. This energy bowl will help power you up for the day ahead!

Ingredients
Red Quinoa
Coconut Flakes
Broccoli
Kale
Almonds
Crisp apple maple dressing

Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Floret literally a small flower, but usually refers to the individual true flowers clustered within
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

What you need

Small pan

Medium pot

Grill or sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Cut broccoli into small florets. Remove kale leaves from tough stem; discard stem and cut into 1/2" pieces. Remove chicken breasts from package; rinse and pat dry.

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Step 2: COOK QUINOA

Place quinoa, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until quinoa is tender and liquid is absorbed. Fluff with fork. While quinoa is cooking, begin making the green sauce (Step #4). Note: If the quinoa has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 3: GRILL CHICKEN

Season chicken with a pinch of salt and pepper. Add to hot grill and sear over for 3-4 min per side until golden brown and charred. Place chicken on a cutting board and slice into thin strips. Note: If not using a grill, heat 1 tsp. oil in a medium grill pan or sauté pan over medium-high heat. Cook as instructed above. The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 4: TOAST ALMONDS

Add almonds to small pan over medium heat. Toast almonds stirring constantly until nutty and aromatic, about 4-5 min.

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Step 5: TOAST COCONUT

Add coconut to previously used pan over medium heat. Toast, stirring constantly until lightly browned and aromatic, about 1-3 min.

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Step 6: PLATE YOUR DISH

Divide quinoa between two bowls. Slice chicken into 1/3" strips and place over quinoa. Add raw broccoli florets, kale, toasted almonds and toasted coconut. Drizzle crisp apple maple vinaigrette over bowl. Enjoy!