Southwest Quinoa Bowls
This highly enjoyable bowl has a mix of everything you could want in a salad and is highly enjoyable.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Entree
Cuisine: American
Servings: 4 servings
Author: Kirsten Helle
For the sofrito:
- 1 carrot sliced
- 1 red bell pepper coarsely chopped
- 1 onion coarsely chopped
- 3 cloves garlic
- 1 tomato chopped
- 1 handful cilantro
- Additional add-in’s you’d like: kale, spinach, zucchini, hot peppers
For the bowls:
- 2 tsp healthy unprocessed oil fat of your choice
- 2 cups quinoa
- 1 batch of sofrito
- 2 pinches Kosher/sea salt
- 2 cups cooked chicken breasts reheated 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
- shredded cheese optional
- cubed avocado
- fresh cilantro for garnish
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!
Calories: 483kcal | Carbohydrates: 62g | Protein: 34g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 71mg | Potassium: 891mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3785IU | Vitamin C: 45.9mg | Calcium: 69mg | Iron: 4.9mg