Quinoa bowl with grilled chicken
Featuring Plum's Second Blends Broccoli Apple
Prep time: 30 mins | Cooking time: 20 mins
1 pouch, Plum Organics Second Blends Broccoli & Apple
2c dried quinoa or brown rice
1lb chicken breast, grilled and diced
8oz carton of sweet cherry tomatoes
1 sweet bulb onion, sliced thin
Garden fresh parsley, chopped
1 garlic clove, diced
4oz goat cheese
1 sweet potato, diced
1/3c olive oil
1T Dijon mustard
1T Champagne vinegar
This Quinoa Bowl with Grilled Chicken is a simple and healthy meal that will make everyone at your table ask for a second bowl. Loaded with fresh produce like sweet potatoes, cherry tomatoes, and summer squash, this is a meal that will provide you and your family with much needed nutrition without sacrificing flavor. The simple apple vinaigrette is a perfect contrast to the grilled chicken. It is subtly sweet with a nice tang from the champagne vinegar. The vinaigrette can be used for much more than this bowl. Try it on mixed greens or use it as a marinade.
Bring quinoa and 4 cups of water to a boil over medium high heat. Once the mixture begins to boil, cover and turn down to the lowest setting. Allow to simmer for 15-20 minutes, or until all the water has evaporated. Allow the quinoa to sit, covered, for an additional 15-20 minutes.
Meanwhile, make apple vinaigrette. Combine one pouch of Plum’s Second Blends Broccoli Apple with 1 tablespoon dijon mustard, 1 teaspoon champagne vinegar, and 1/4 teaspoon salt. Whisk 1/3 cup of olive oil into mixture. Set aside.
In a small saucepan, heat 1 tablespoon of olive oil. Add the minced garlic and sweet onion, and cook until soft, about 5 minutes. Add finely diced sweet potato to pan, cover, and cook until tender, about 7 minutes.
In a large mixing bowl, stir together the cooked chicken, the onion-sweet potato mixture, and the sweet cherry tomatoes. Sprinkle the goat cheese on top. Add the quinoa or brown rice and garden fresh parsley. Cover with a generous 1/3 cup of vinaigrette. Stir to combine. Serves 4.