This highly enjoyable bowl has a mix of everything you could want in a salad and is highly enjoyable.
For the sofrito:
1red bell peppercoarsely chopped
Additional add-in’s you’d like: kale, spinach, zucchini, hot peppers
For the bowls:
2tsphealthy unprocessed oilfat of your choice
1batch of sofrito
2cupscooked chicken breastsreheated and cubed (I toss mine with some lime juice and chili powder)
*Or make these vegetarian by using cooked black beans instead of chicken*
shredded romaine lettuce
fresh cilantrofor garnish
To make sofrito:
Toss the sofrito ingredients into the food processor and pulse until very finely minced and just starting to turn into a purée.
To make the bowls:
Heat a large skillet over medium high heat, when hot add oil, swirl to coat. Add the sofrito (notice how AMAZING it smells!) and cook, stirring often, until most of the liquid has cooked off. Stir in the quinoa and toss to coat.
Assemble the bowls by layering the quinoa in the bottom of a bowl and topping with the chicken/beans, shredded lettuce, cheese, avocado, and cilantro. Serve and enjoy!