Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Quinoa Bowl with Chicken, Beets and Pine Nuts
10 min., ready in 35 min.
Time:
403
calories
Calories:
Health Score:
97 / 100
Ingredientsfor
- Ingredients
- 1 cup Quinoa (rinsed)
- 2 large, skinless Chicken breasts (sliced)
- 3 Tbsps Avocado oil
- 3 ½ cups Broccoli (or broccolini)
- 2 ⅔ cups cooked Beets (cut into wedges)
- ¾ cup Pine nuts
- ½ lemon (juiced)
- salt
- freshly ground peppers
Preparation
1.
Place the quinoa in a saucepan set over moderate heat. Toast the quinoa until dry and then cover with 16 ounces of water. Cook until boiling, and then cover with a lid and cook over a reduced heat for 15 minutes.
2.
Preheat the grill to hot. Toss the chicken with the oil and seasoning, and then arrange on a grilling tray.
3.
Grill for 8 - 10 minutes, turning occasionally, until golden and cooked through.
4.
Meanwhile, steam the broccoli over a saucepan of simmering water for 5 - 7 minutes until tender.
5.
Once the quinoa is ready, remove it to one side and leave it to stand covered for 5 minutes. Fluff with a fork and then add the broccoli, chicken, beetroot, pine nuts, lemon juice, and seasoning.
6.
Toss well and spoon into serving bowls.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
Healthy, because
Healthy, because
This quinoa bowl is rich in both plant protein from the quinoa and pine nuts and animal protein from the chicken.
Even smarter
Even smarter
Serve this bowl with salsa, cilantro and cheddar cheese for a Tex-Mex spin.