California Chicken Quinoa Bowl from HeatherChristo.com

We are back from Mexico and OMG guys. Snow, rain, hail, lightening and thunderstorms and gray, gray and more gray. Please send us spring here in Seattle!!

Also I am in Guacamole withdrawal.

And I have about 10,000 more freckles than when I left. But I also DON’T have shingles anymore, so that feels like a fair trade, right?

California Chicken Quinoa Bowl from HeatherChristo.com

What do you guys know about swimmers ear? Pia has an ear infection from swimmers ear. Does this mean that she will get it every time she goes swimming? The doctor kind of made it sound that way. WTH!?

Well, she was feeling pretty terrible today and requested quinoa salad, because it’s her favorite. Then while I was at it, I made a big Quinoa Bowl for my niece Madison and I too.

California Chicken Quinoa Bowl from HeatherChristo.com

Mustardy-garlicky grilled chicken and red onions, sweet cherry tomatoes, fresh baby kale leaves and a gorgeous avocado rose made the quinoa salad next level. And then when it was drizzled with Honey Mustard Poppyseed dressing? YUM. Just so good and a ton of flavor in such a simple dish. This would make an awesome dinner with lunch leftovers or just make a batch of this and divide into portions for an easy take to work lunch.

We licked the bowls clean- I hope that you love it as much as we did!

California Chicken Quinoa Bowl from HeatherChristo.com

California Chicken Quinoa Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Quinoa:
  • 2 ½ cups chicken broth
  • 2 teaspoons kosher salt
  • 2 cups white quinoa
  • ¼ cup minced flat leaf parsley
  • Grilled Chicken and red onions:
  • .75 pounds thinly sliced boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons grainy mustard
  • 1 clove garlic, minced
  • kosher salt
  • 1 red onion, thick sliced into rounds
  • Honey Mustard Poppyseed Dressing:
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon poppyseeds
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • kosher salt
  • 1 large avocado
  • 1 cup cherry tomatoes, halved
  • 2 cups baby kale
Instructions
  1. For the Chicken:
  2. In a Ziploc bag add the garlic, mustard and olive oil and a generous sprinkle of kosher salt, then add the chicken breasts and rub the seasoning into the chicken breasts and marinate for at least 30 minutes and up to all day.
  3. For the Quinoa:
  4. Bring the chicken broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
  5. Grilling the Chicken and Onions:
  6. While the Quinoa is cooking heat a grill to medium-high and grill the chicken until just cooked through, about 4 minutes on each side. Rub the extra marinade over the red onion rounds and grill the onions until charred on each side and tender, about 2 minutes on each side. After letting the chicken rest for a few minutes, thinly slice the chicken against the grain on a bias.
  7. For the Honey Mustard Poppyseed Dressing whisk together the ingredients and set aside.
  8. Fill a bowl or platter with the quinoa. Arrange the kale, chicken, sliced avocado, cherry tomatoes and grilled red onions on top of the quinoa. Drizzle everything with the honey-mustard dressing and serve.

 

Print Recipe  

California Chicken Quinoa Bowl from HeatherChristo.com

We are back from Mexico and OMG guys. Snow, rain, hail, lightening and thunderstorms and gray, gray and more gray. Please send us spring here in Seattle!!

Also I am in Guacamole withdrawal.

And I have about 10,000 more freckles than when I left. But I also DON’T have shingles anymore, so that feels like a fair trade, right?

California Chicken Quinoa Bowl from HeatherChristo.com

What do you guys know about swimmers ear? Pia has an ear infection from swimmers ear. Does this mean that she will get it every time she goes swimming? The doctor kind of made it sound that way. WTH!?

Well, she was feeling pretty terrible today and requested quinoa salad, because it’s her favorite. Then while I was at it, I made a big Quinoa Bowl for my niece Madison and I too.

California Chicken Quinoa Bowl from HeatherChristo.com

Mustardy-garlicky grilled chicken and red onions, sweet cherry tomatoes, fresh baby kale leaves and a gorgeous avocado rose made the quinoa salad next level. And then when it was drizzled with Honey Mustard Poppyseed dressing? YUM. Just so good and a ton of flavor in such a simple dish. This would make an awesome dinner with lunch leftovers or just make a batch of this and divide into portions for an easy take to work lunch.

We licked the bowls clean- I hope that you love it as much as we did!

California Chicken Quinoa Bowl from HeatherChristo.com

California Chicken Quinoa Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Quinoa:
  • 2 ½ cups chicken broth
  • 2 teaspoons kosher salt
  • 2 cups white quinoa
  • ¼ cup minced flat leaf parsley
  • Grilled Chicken and red onions:
  • .75 pounds thinly sliced boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons grainy mustard
  • 1 clove garlic, minced
  • kosher salt
  • 1 red onion, thick sliced into rounds
  • Honey Mustard Poppyseed Dressing:
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon poppyseeds
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • kosher salt
  • 1 large avocado
  • 1 cup cherry tomatoes, halved
  • 2 cups baby kale
Instructions
  1. For the Chicken:
  2. In a Ziploc bag add the garlic, mustard and olive oil and a generous sprinkle of kosher salt, then add the chicken breasts and rub the seasoning into the chicken breasts and marinate for at least 30 minutes and up to all day.
  3. For the Quinoa:
  4. Bring the chicken broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
  5. Grilling the Chicken and Onions:
  6. While the Quinoa is cooking heat a grill to medium-high and grill the chicken until just cooked through, about 4 minutes on each side. Rub the extra marinade over the red onion rounds and grill the onions until charred on each side and tender, about 2 minutes on each side. After letting the chicken rest for a few minutes, thinly slice the chicken against the grain on a bias.
  7. For the Honey Mustard Poppyseed Dressing whisk together the ingredients and set aside.
  8. Fill a bowl or platter with the quinoa. Arrange the kale, chicken, sliced avocado, cherry tomatoes and grilled red onions on top of the quinoa. Drizzle everything with the honey-mustard dressing and serve.