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Quinoa Macro Bowl with Roasted Pepper Sauce

Quinoa Macro Bowl with Roasted Pepper Sauce

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Macro bowls are the “choose your own adventure” of fresh and delicious eating. Similar to a rice bowl, these bowls start with quinoa as the base, then you add sauteed chicken, making them even more protein-packed.  Macrobiotics is a way of eating that's all about eating seasonally, mindfully and cleanly.  Balancing the protein with bell pepper, spinach and avocado then adding fresh lemon, these Macro Bowls make it easy to eat well.

serves 4 people

Ingredients

cost per recipe: $16.41

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 1

    cup uncooked quinoa, rinsed

  • 2

    cloves garlic, minced

  • 2 1/4

    cups Swanson® Chicken Bone Broth

  • 1

    pound skinless, boneless chicken breast halves

  • 1/2

    cup chopped roasted red bell pepper

  • 1/4

    cup slivered almonds, toasted

  • 3

    tablespoons lemon juice

  • 1

    teaspoon grated lemon zest

  • 1

    tablespoon chopped fresh parsley

  • 2

    cups chopped spinach

  • 1

    cup quartered grape tomatoes

  • 1

    avocado, pitted, peeled and sliced

  • 1/2

    cup coarsely chopped pitted kalamata olives

  • 1/3

    cup crumbled feta cheese

view nutrition info

How to Make It

Heat the oil in a 3-quart saucepan over medium-high heat.  Add the quinoa and garlic and cook and stir for 2 minutes or until the quinoa is lightly browned.  Stir in 2 cups broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 12 minutes or until the quinoa is tender.  Remove the quinoa to a bowl.  Cover and refrigerate for 1 hour or until chilled.  Season to taste. While the quinoa is chilling, season the chicken as desired.  Heat a 10-inch nonstick skillet over medium-high heat.  Add the chicken and cook until well browned on both sides and cooked through. Remove the chicken from the skillet and cut into thin slices. Place the pepper, almonds, lemon juice, lemon zest and remaining 1/4 cup broth into a blender.  Cover and blend until the mixture is smooth.  Season to taste.  Stir in the parsley.  Divide the quinoa mixture, spinach, chicken, tomatoes, avocado, olives and cheese among 4 bowls.  Drizzle with the roasted pepper mixture.
Step 1

Heat the oil in a 3-quart saucepan over medium-high heat.  Add the quinoa and garlic and cook and stir for 2 minutes or until the quinoa is lightly browned.  Stir in 2 cups broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 12 minutes or until the quinoa is tender.  Remove the quinoa to a bowl.  Cover and refrigerate for 1 hour or until chilled.  Season to taste.

Step 2

While the quinoa is chilling, season the chicken as desired.  Heat a 10-inch nonstick skillet over medium-high heat.  Add the chicken and cook until well browned on both sides and cooked through. Remove the chicken from the skillet and cut into thin slices.

Step 3

Place the pepper, almonds, lemon juice, lemon zest and remaining 1/4 cup broth into a blender.  Cover and blend until the mixture is smooth.  Season to taste.  Stir in the parsley.  Divide the quinoa mixture, spinach, chicken, tomatoes, avocado, olives and cheese among 4 bowls.  Drizzle with the roasted pepper mixture.

Recipe Tips

  • Ingredient Note: If Swanson® Chicken Bone Broth isn't available in your market, you can use another variety of Swanson® Chicken Broth, such as Natural Goodness™ or Certified Organic in this recipe.

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Made With
Swanson® Chicken Bone Broth

Swanson® Chicken Bone Broth

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