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Quinoa Bowl

a quinoa bowl with chicken, black beans, cilantro, carrots, tomatoes, avocado, brussel sprouts drizzled with special sauce
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

Bowl

  • 3 cups cooked quinoa, from 1 cup uncooked
  • 1 ½ cups cooked, shredded chicken, (optional)
  • 1 ½ cups black beans, rinsed, for serving
  • ¼ cup chopped fresh cilantro leaves
  • 1 ½ cups grated carrots
  • 1 cup halved cherry tomatoes
  • 1 large avocado, sliced
  • 1 cup shredded Brussel sprouts

Quinoa Bowl Sauce

  • ½ cup blanched almond flour
  • ½ cup garbanzo beans, rinsed
  • ⅓ cup frozen shelled edamame, cooked
  • ⅓ cup nutritional yeast
  • ½ cup extra virgin olive oil
  • ¾ cup filtered water
  • ½ cup fresh lemon juice, (from 4 lemons)
  • 2 chipotle peppers, in adobo sauce
  • 2 tablespoons cilantro leaves
  • 3 garlic cloves, smashed
  • ½ teaspoon yellow curry powder
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt

Method

  1. Make the sauce. In the base of a blender or food processor, combine almond flour, garbanzo beans, edamame, nutritional yeast, olive oil, water, lemon juice, chipotle peppers, cilantro, garlic, curry powder, oregano and salt. Blend until smooth, about 5 minutes.
  2. Divide the quinoa among 4 bowls. Top each bowl evenly with the chicken (if using), black beans, cilantro, carrots, tomatoes, avocado, and Brussel sprouts.
  3. Drizzle the dressing over the top and serve.