As I have been plugging away at creating a masterpiece in book form for you guys (ha! I am REALLY trying!!!) lately I have been camping out at my hubby’s office a couple days a week. Coco is still not in school full time and between her and my other kid (the furry one named Wilbur) and the other furry one we are dog-sitting (named Missy) it is just a little too much action to get a lot of work done at home. Anyways I just squat around the office in random cubicles or offices when people aren’t in and put on my head phones and get an astonishing amount of work done! (I’m serious, I am still in shock what I can get done without all of the “mom” pressure I have at home).

Southwestern Chicken Quinoa bowl with Harissa Vinaigrette

When lunch rolls around I have been hitting up Evolution Fresh- do you guys know what that is? It’s a healthy food and juice chain owned by Starbucks- not sure how far across the country it has spread? (By the way- I am not doing this in promotion of them- I just seriously have been digging on a couple of the dishes they have there.) In fact, I like two of the dishes so much, that I made them at home on “stay-at-home”days.

Southwestern Chicken Quinoa bowl with Harissa Vinaigrette

This Quinoa, Black Bean, Avocado, Chicken Bowl with Harissa Vinaigrette is one of my riffs on those evolution fresh dishes. This is like pretty much the perfect lunch. It’s got so much protein and fiber and is low in fat. Plus I like it that I am full and satisfied enough to get all of my afternoons work done, but not so done-in that I am falling asleep on my computer 15 minutes later- you know?

Southwestern Chicken Quinoa bowl with Harissa Vinaigrette

This is so super flavorful that I couldn’t even believe it. I ate half of it for lunch (which is quite a bit of food!) and saved the rest in the refrigerator. It was even better after sitting as the quinoa really soaked up the sauce- so that means it would be great to make at night and bring to work in a Tupperware for the next day or two.
I would also enjoy it for a healthy dinner for two without a lot of trouble.

Southwestern Chicken Quinoa bowl with Harissa Vinaigrette

 

Recipe: Quinoa, black bean, avocado, chicken bowl with Harissa Vinaigrette

Ingredients

  • 1 cup white Quinoa
  • 1 ½ cups water
  • 1 teaspoon kosher salt
  • 2 cups shredded chicken breast
  • 1 can black beans, rinsed and drained
  • 2 green onions, thinly sliced
  • ½ cup cherry tomatos, sliced in half
  • 1 cup chopped raw kale
  • ¼ cup fresh cilantro, roughly chopped
  • ½ large avocado, cubed
  • Harissa Vinaigrette
  • 1 clove garlic
  • 1 tablespoon plus 1 teaspoon red Harissa
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • kosher salt

Instructions

  1. In a small pot, combine the quinoa with the water and salt. Bring it to a simmer and then add a lid and let the quinoa simmer on lowest heat for 15 minutes. Turn the heat off and let the quinoa sit for an additional 15 minutes. Then remove the lid and fluff the quinoa.
  2. Add it to a serving bowl and add the chicken, black beans, green onions, cherry tomatoes, kale, cilantro and avocado.
  3. In a small bowl, whisk together the garlic, harissa, vinegar and olive oil. Season to taste with kosher salt.
  4. Drizzle the vinaigrette over the bowl and serve immediately or refrigerate until ready to eat.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 2

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Categorized: Bowls, Dinner, Poultry, Recipe Index
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As I have been plugging away at creating a masterpiece in book form for you guys (ha! I am REALLY trying!!!) lately I have been camping out at my hubby’s office a couple days a week. Coco is still not in school full time and between her and my other kid (the furry one named Wilbur) and the other furry one we are dog-sitting (named Missy) it is just a little too much action to get a lot of work done at home. Anyways I just squat around the office in random cubicles or offices when people aren’t in and put on my head phones and get an astonishing amount of work done! (I’m serious, I am still in shock what I can get done without all of the “mom” pressure I have at home).

Southwestern Chicken Quinoa bowl with Harissa Vinaigrette

When lunch rolls around I have been hitting up Evolution Fresh- do you guys know what that is? It’s a healthy food and juice chain owned by Starbucks- not sure how far across the country it has spread? (By the way- I am not doing this in promotion of them- I just seriously have been digging on a couple of the dishes they have there.) In fact, I like two of the dishes so much, that I made them at home on “stay-at-home”days.

Southwestern Chicken Quinoa bowl with Harissa Vinaigrette

This Quinoa, Black Bean, Avocado, Chicken Bowl with Harissa Vinaigrette is one of my riffs on those evolution fresh dishes. This is like pretty much the perfect lunch. It’s got so much protein and fiber and is low in fat. Plus I like it that I am full and satisfied enough to get all of my afternoons work done, but not so done-in that I am falling asleep on my computer 15 minutes later- you know?

Southwestern Chicken Quinoa bowl with Harissa Vinaigrette

This is so super flavorful that I couldn’t even believe it. I ate half of it for lunch (which is quite a bit of food!) and saved the rest in the refrigerator. It was even better after sitting as the quinoa really soaked up the sauce- so that means it would be great to make at night and bring to work in a Tupperware for the next day or two.
I would also enjoy it for a healthy dinner for two without a lot of trouble.

Southwestern Chicken Quinoa bowl with Harissa Vinaigrette

 

Recipe: Quinoa, black bean, avocado, chicken bowl with Harissa Vinaigrette

Ingredients

  • 1 cup white Quinoa
  • 1 ½ cups water
  • 1 teaspoon kosher salt
  • 2 cups shredded chicken breast
  • 1 can black beans, rinsed and drained
  • 2 green onions, thinly sliced
  • ½ cup cherry tomatos, sliced in half
  • 1 cup chopped raw kale
  • ¼ cup fresh cilantro, roughly chopped
  • ½ large avocado, cubed
  • Harissa Vinaigrette
  • 1 clove garlic
  • 1 tablespoon plus 1 teaspoon red Harissa
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • kosher salt

Instructions

  1. In a small pot, combine the quinoa with the water and salt. Bring it to a simmer and then add a lid and let the quinoa simmer on lowest heat for 15 minutes. Turn the heat off and let the quinoa sit for an additional 15 minutes. Then remove the lid and fluff the quinoa.
  2. Add it to a serving bowl and add the chicken, black beans, green onions, cherry tomatoes, kale, cilantro and avocado.
  3. In a small bowl, whisk together the garlic, harissa, vinegar and olive oil. Season to taste with kosher salt.
  4. Drizzle the vinaigrette over the bowl and serve immediately or refrigerate until ready to eat.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)