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Prep time: 15 min
Cook time: 30 min
Servings:
Serve the bowls with your favorite side dish, such as a green salad or a side of bread.
Ingredients
For the Quinoa
1 cup quinoa
2 cups water
1/4 tsp salt
For the Chicken
1 lb chicken breast, boneless, skinless
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/8 tsp black pepper
1 tsp allspice
For the Vegetables
2 cup broccoli florets
1 cup bell pepper
1/2 cup red onion, chopped
For the Ginger-Soy-Vinaigrette
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
1 tbsp maple syrup, sugar free
1 clove garlic, minced
1/4 tsp sesame oil
1/4 tsp red pepper flakes
green onion and sesame seeds for topping.
Directions
Cook the Quinoa:
Rinse the quinoa in a fine-mesh sieve. In a saucepan, combine quinoa, water, and salt. Bring to a boil. then reduce heat to low, cover, and simmer for 15-20 min., or until all the liquid is absorbed. Fluff with a fork ad set aside.
Grill the chicken:
Preheat oven to 400 F (200 grad). Season the chicken with all seasonings. Grill the chicken until done. Let the chicken rest for 5 minutes before slicing.
Roast the Vegetables:
Preheat oven to 400 F (200 grad). Toss the broccoli and bell pepper with olive oil, salt and pepper. Spread the vegetables in a single layer on a baking sheet. Roast until tender-crisp.
Make the Ginger-Soy-Vinaigrette
In a small bowl, whisk together soy sauce, rice vinegar, ginger, syrup, garlic, sesame oil and red pepper flakes.
Assemble the Bowls:
Divide he cooked quinoa among bowls. Top with grilled chicken, roasted vegetables, and red onion.
Drizzle generously with the Ginger-Soy Vinaigrette.
Sprinkle with Sesame and green onion.
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