Mandarin Quinoa Chicken Bowls

Posted on by mattsadmin
Print Recipe
 Mandarin Quinoa Chicken Bowls
Course Entree, Main Dish
Cuisine South American
Servings
Ingredients
Quinoa Bowl
  • 1 cup quinoa
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 2 boneless skinless chicken breasts
  • 4 mandarins peeled and segmented
  • 2 cups baby spinach
  • 1 400 g can black beans drained
  • 1 small red capsicum sliced
  • 1 avocado pitted and sliced
  • 1 green shallot thinly sliced
Chipotle-Lime Vinaigrette
  • 1/4 cup lime juice
  • 1 in garlic clove slicedhalf
  • 2 tablespoons honey
  • 3 teaspoons hot chilli sauce
  • 1 teaspoon sea salt
  • 1/3 cup olive oil
Course Entree, Main Dish
Cuisine South American
Servings
Ingredients
Quinoa Bowl
  • 1 cup quinoa
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 2 boneless skinless chicken breasts
  • 4 mandarins peeled and segmented
  • 2 cups baby spinach
  • 1 400 g can black beans drained
  • 1 small red capsicum sliced
  • 1 avocado pitted and sliced
  • 1 green shallot thinly sliced
Chipotle-Lime Vinaigrette
  • 1/4 cup lime juice
  • 1 in garlic clove slicedhalf
  • 2 tablespoons honey
  • 3 teaspoons hot chilli sauce
  • 1 teaspoon sea salt
  • 1/3 cup olive oil
Instructions
  1. Cook quinoa according to package directions and set aside to cool.
  2. Heat a grill or grill pan over medium-high heat. Mix together the salt, chili powder and cumin and rub on chicken.
  3. Grill chicken on both sides until cooked through; set aside to cool, then slice.
  4. Make chipotle lime vinaigrette: Whisk together the lime juice, garlic, honey, chili sauce, salt and olive oil. Then discard halved garlic cloves.
  5. Peel mandarins and separate segments.
  6. Spoon quinoa into 4 bowls. Top each bowl with some spinach, black beans, bell pepper, avocado, mandarin segments and sliced chicken. Drizzle each with vinaigrette and sprinkle with shallots to serve.
Written by mattsadmin