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Coconut, Red Quinoa & Chicken Energy Bowls with Pear Shallot Vinaigrette

Tender, fluffed red quinoa with warm grilled chicken, sautéed vegetables, toasted almonds all drizzled with a sweet pear shallot vinaigrette in a filling, healthful bowl.
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Ingredients
Red Quinoa
Coconut Flakes
Broccoli
Kale
Almonds
Pear-Shallot Vinaigrette

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. 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 contantly 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 contantly until lighty 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 pear-shallot vinaigrette over bowl. Enjoy!