The Village - Quinoa Bowl
RECIPES
Quinoa bowl with chicken, avocado, feta and corn
By Anthea Dawson
I love to make lunches out of leftovers I have from dinner the night before. This recipe is a go-to because quinoa is not only nutritious but it's easy to make.
Any leftover protein and vegetable will work with this recipe - I love the chicken, avocado, feta and corn combo but really, anything goes. If you don’t have any leftover chicken on hand, shredded rotisserie chicken from the grocery store is great in a pinch.
Ingredients
SERVES 6
- 2 cups quinoa, rinsed
- 4 cups of water
- 2 tbsp. olive oil
- 2 cups cooked chicken, chopped
- 2 ripe avocados, peeled and diced
- 1/2 cup feta, crumbled
- 1 cup corn, fresh (frozen works too but make sure it’s thawed)
- 1/2 cup fresh herbs (parsley, mint, chives)
- Juice of 1 lemon
- 1/2 cup olive oil
- Salt and pepper
Preparation
Cook the quinoa according to the package directions, in salted water. Once cooked, transfer to a large bowl and toss with olive oil and season to taste with salt and pepper. Set aside to cool.
Meanwhile, in another large bowl, toss together the cooked chicken, avocados, feta, corn and fresh herbs (reserving a bit for garnish).
In a small bowl, whisk together the lemon juice and olive oil until well emulsified, and season to taste with salt and pepper. Pour the dressing over the chicken and veggie bowl and gently combine.
Prepare each person's bowl with a layer of quinoa on the bottom and top with the chicken and veggie mix. Garnish each bowl with a sprinkling of fresh herbs.
About the author: Anthea Dawson Oldland is a professionally trained chef who worked for years in the restaurant and catering world before her three kids came along. Her focus had to quickly shift from working black tie events on New Year's eve to purees, bake sales and chicken fingers. Now with older kids, she finds it easier to work her trained style of cooking into everyday life, making one family meal that is nutritious and delicious, that hopefully challenges everyone's taste buds and opens up their eyes to interesting food. She lives in Montreal, Quebec and is currently working on a cookbook of family recipes.
RECIPES
Quinoa bowl with chicken, avocado, feta and corn
By Anthea Dawson
I love to make lunches out of leftovers I have from dinner the night before. This recipe is a go-to because quinoa is not only nutritious but it's easy to make.
Any leftover protein and vegetable will work with this recipe - I love the chicken, avocado, feta and corn combo but really, anything goes. If you don’t have any leftover chicken on hand, shredded rotisserie chicken from the grocery store is great in a pinch.
Ingredients
SERVES 6
- 2 cups quinoa, rinsed
- 4 cups of water
- 2 tbsp. olive oil
- 2 cups cooked chicken, chopped
- 2 ripe avocados, peeled and diced
- 1/2 cup feta, crumbled
- 1 cup corn, fresh (frozen works too but make sure it’s thawed)
- 1/2 cup fresh herbs (parsley, mint, chives)
- Juice of 1 lemon
- 1/2 cup olive oil
- Salt and pepper
Preparation
Cook the quinoa according to the package directions, in salted water. Once cooked, transfer to a large bowl and toss with olive oil and season to taste with salt and pepper. Set aside to cool.
Meanwhile, in another large bowl, toss together the cooked chicken, avocados, feta, corn and fresh herbs (reserving a bit for garnish).
In a small bowl, whisk together the lemon juice and olive oil until well emulsified, and season to taste with salt and pepper. Pour the dressing over the chicken and veggie bowl and gently combine.
Prepare each person's bowl with a layer of quinoa on the bottom and top with the chicken and veggie mix. Garnish each bowl with a sprinkling of fresh herbs.
About the author: Anthea Dawson Oldland is a professionally trained chef who worked for years in the restaurant and catering world before her three kids came along. Her focus had to quickly shift from working black tie events on New Year's eve to purees, bake sales and chicken fingers. Now with older kids, she finds it easier to work her trained style of cooking into everyday life, making one family meal that is nutritious and delicious, that hopefully challenges everyone's taste buds and opens up their eyes to interesting food. She lives in Montreal, Quebec and is currently working on a cookbook of family recipes.