Quinoa Macro Bowl with Roasted Pepper Sauce
Macro bowls are the “choose your own adventure” of fresh and delicious eating. Similar to a rice bowl, these bowls start with quinoa as the base, then you add sauteed chicken, making them even more protein-packed. Macrobiotics is a way of eating that's all about eating seasonally, mindfully and cleanly. Balancing the protein with bell pepper, spinach and avocado then adding fresh lemon, these Macro Bowls make it easy to eat well.
Ingredients
1 tablespoon olive oil
1 cup uncooked quinoa, rinsed
2 cloves garlic, minced
2.25 cups Swanson® Chicken Bone Broth
1 pound skinless, boneless chicken breast halves
0.5 cup chopped roasted red bell pepper
0.25 cup slivered almonds, toasted
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1 tablespoon chopped fresh parsley
2 cups chopped spinach
1 cup quartered grape tomatoes
1 avocado, pitted, peeled and sliced
0.5 cup coarsely chopped pitted kalamata olives
0.333 cup crumbled feta cheese
1 cup uncooked quinoa, rinsed
2 cloves garlic, minced
2.25 cups Swanson® Chicken Bone Broth
1 pound skinless, boneless chicken breast halves
0.5 cup chopped roasted red bell pepper
0.25 cup slivered almonds, toasted
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1 tablespoon chopped fresh parsley
2 cups chopped spinach
1 cup quartered grape tomatoes
1 avocado, pitted, peeled and sliced
0.5 cup coarsely chopped pitted kalamata olives
0.333 cup crumbled feta cheese
Instructions
Heat the oil in a 3-quart saucepan over medium-high heat. Add the quinoa and garlic and cook and stir for 2 minutes or until the quinoa is lightly browned. Stir in 2 cups broth and heat to a boil. Reduce the heat to low. Cover and cook for 12 minutes or until the quinoa is tender. Remove the quinoa to a bowl. Cover and refrigerate for 1 hour or until chilled. Season to taste.
While the quinoa is chilling, season the chicken as desired. Heat a 10-inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned on both sides and cooked through. Remove the chicken from the skillet and cut into thin slices.
Place the pepper, almonds, lemon juice, lemon zest and remaining 1/4 cup broth into a blender. Cover and blend until the mixture is smooth. Season to taste. Stir in the parsley. Divide the quinoa mixture, spinach, chicken, tomatoes, avocado, olives and cheese among 4 bowls. Drizzle with the roasted pepper mixture.
While the quinoa is chilling, season the chicken as desired. Heat a 10-inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned on both sides and cooked through. Remove the chicken from the skillet and cut into thin slices.
Place the pepper, almonds, lemon juice, lemon zest and remaining 1/4 cup broth into a blender. Cover and blend until the mixture is smooth. Season to taste. Stir in the parsley. Divide the quinoa mixture, spinach, chicken, tomatoes, avocado, olives and cheese among 4 bowls. Drizzle with the roasted pepper mixture.
Quinoa Macro Bowl with Roasted Pepper Sauce
Macro bowls are the “choose your own adventure” of fresh and delicious eating. Similar to a rice bowl, these bowls start with quinoa as the base, then you add sauteed chicken, makin...
Directions
Print
Heat the oil in a 3-quart saucepan over medium-high heat. Add the quinoa and garlic and cook and stir for 2 minutes or until the quinoa is lightly browned. Stir in 2 cups broth and heat to a boil. Reduce the heat to low. Cover and cook for 12 minutes or until the quinoa is tender. Remove the quinoa to a bowl. Cover and refrigerate for 1 hour or until chilled. Season to taste.While the quinoa is chilling, season the chicken as desired. Heat a 10-inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned on both sides and cooked through. Remove the chicken from the skillet and cut into thin slices.Place the pepper, almonds, lemon juice, lemon zest and remaining 1/4 cup broth into a blender. Cover and blend until the mixture is smooth. Season to taste. Stir in the parsley. Divide the quinoa mixture, spinach, chicken, tomatoes, avocado, olives and cheese among 4 bowls. Drizzle with the roasted pepper mixture.
Ingredients
1 tablespoon olive oil1 cup uncooked quinoa, rinsed2 cloves garlic, minced2.25 cups Swanson® Chicken Bone Broth1 pound skinless, boneless chicken breast halves0.5 cup chopped roasted red bell pepper0.25 cup slivered almonds, toasted3 tablespoons lemon juice1 teaspoon grated lemon zest1 tablespoon chopped fresh parsley2 cups chopped spinach1 cup quartered grape tomatoes1 avocado, pitted, peeled and sliced0.5 cup coarsely chopped pitted kalamata olives0.333 cup crumbled feta cheese
Salsa Chicken Olé Sandwiches
These appetizing sandwiches feature a snap...
Chicken & Tortellini Stew
Perfect for a chilly day, this flavorful c...
South of the Border Chicken
Here's a 30-minute, one-skillet dish that ...
Brick Chicken with Tuscan Herbs & S...
Our Brick Chicken recipe makes a perfectly...