Quinoa Power Bowl With Avocado Mousse
Ready In:
60 min
Servings
4
Good For:
Lunch
Ingredients
– 2 cups chicken, chopped or shredded (omit for #vegan or #vegetarian dish)
– 2 cups cooked quinoa
– 1/2 onion, largely chopped
– 1 bell pepper, largely chopped
– 1 cup mushrooms, halved
– 2 medium carrots, largely chopped
– 2 cups brussels sprouts, halved
– 1 cup brussels, shaved
– 1 tbs garlic powder
– 2 tbs olive oil
– 2 cups baby spinach
– 1 avocado
– 2 lemons, juiced
– 1 tsp harissa paste
– 2 tsp dijon mustard
– 1.5 tbs honey
– 1/4 cup+ avocado
– Salt & pepper to taste
– 1/2 onion, largely chopped
– 1 bell pepper, largely chopped
– 1 cup mushrooms, halved
– 2 medium carrots, largely chopped
– 2 cups brussels sprouts, halved
– 1 cup brussels, shaved
– 1 tbs garlic powder
– 2 tbs olive oil
– 2 cups baby spinach
– 1 avocado
– 2 lemons, juiced
– 1 tsp harissa paste
– 2 tsp dijon mustard
– 1.5 tbs honey
– 1/4 cup+ avocado
– Salt & pepper to taste
Step by Step Instructions
Step 1
BASE: in a large pan with a touch of olive oil, heat quinoa and chicken on low heat; you can add 1/4 cup stock to reconstitute them and keep from drying out.
Step 2
ROASTED VEG: preheat oven to 425°F. Season mushrooms, bell peppers, onion, and brussels sprouts with olive oil, salt and pepper, and garlic powder. Roast in oven for 20 to 30 minutes, until done to your liking.
Step 4
AVOCADO MOUSSE: using a blender, mix avocado, honey, lemon juice, harissa paste, mustard, salt and pepper until blended smooth. Stream in olive oil slowly while blending.
Step 5
ASSEMBLY: in a large bowl, mix together chicken and quinoa mixture, fresh baby spinach and raw brussels sprouts, half of the roasted vegetables and half of the avocado mousse. Add remaining vegetables and freshly chopped herbs on top. Serve with extra mousse.
