California Quinoa Bowl
California Quinoa Bowl is healthy, naturally gluten free, dairy free, and complete delicious in just 15 minutes.
There are a few things we like here in California when it comes to naming dishes after our state. First, it should be healthy, we like to at least pretend that we lean towards the health conscious way of life. Second, the inclusion of avocados is almost a necessity (you can leave off those sprouts, by the way) we are quite proud of those gorgeous avocados around here. Lastly, at least three different types of produce is a must, HALF of all the fruits and vegetables that are grown in the United States are grown in California (don’t look so surprised, we are more than just palm trees and reality shows).
As a girl who was born in California and spent most of her life here, I tend to eat this way quite a bit (when not making an egregiously Non-california type dishes such as the Beer Doughnuts). I love quinoa (I always cook it this way as not to render it mushy) I load my plate with produce, and I always use chicken thighs, so much better than those chicken breasts people seem to be so fond of. But then again, maybe it’s living in LA too long I just might be sick breasts all together.
California Quinoa Bowl
Prep Time: 15 minutes
Yield: 4 servings
- 4 boneless skinless chicken thigh fillets
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tbs olive oil
- 2 cups cooked quinoa
- 1 red pepper, roasted and sliced
- 1 English cucumber, peeled and diced (or 2 persian cucumbers not peeled but diced)
- 4 Roma tomatoes, diced
- 1 cup hummus (I used a spicy hummus)
- 1 avocado, sliced
- Sprinkle the chicken thighs on all sides with salt, pepper and onion powder.
- Heat olive oil in a cast iron skillet until hot but not smoking.
- Cook chicken on both sides until browned and chicken is cooked through, about 3-5 minutes per side. Remove from pan, allow to cool sligthly and slice.
- Evenly distribute the quinoa between 4 bowls, top with sliced chicken, red pepper, cucumber, tomatoes and chicken.
- Top each bowl with 1/4 cup hummus and a few slices of avocado.
Kitchen Belleicious September 10, 2013 um 6:03 am
it looks like the perfect combination of all things delicious! I love the bowl aspect of it. New to your site and really enjoying it
Jackie September 10, 2013 um 6:19 am
Thank you so much!
Jessica @ A Kitchen Addiction September 10, 2013 um 10:09 am
Love these flavors! Wish I were enjoying a bowl for lunch!
ashley – Baker by Nature September 10, 2013 um 10:35 am
This is totally my idea of a dream lunch! Wish I had a big bowl of it right now!
Nicole @ Young, Broke and Hungry September 10, 2013 um 11:15 am
Now that is a giant bowl of YUM!
addie | culicurious September 10, 2013 um 11:29 am
I love how you’re an avid chicken thigh user. 🙂 It’s my favorite part of the chicken too! PS – this bowl looks fab!
Cassie | Bake Your Day September 10, 2013 um 2:42 pm
This is wonderful. I should move to Cali! 🙂
Julie @ Table for Two September 10, 2013 um 5:54 pm
This is totally calling my name, I have to make it soon!!
Tieghan September 10, 2013 um 8:48 pm
My kind of bowl! So colorful and fresh! Plus, avocado and quinoa are big time favorites of mine! This looks like dinner at least one night this week!
Chung-Ah | Damn Delicious September 13, 2013 um 10:58 pm
Love the gorgeous veggies in this! And btw, I should let you know that the produce up here in Nor Cal is not as good as So Cal! I just got a bag of fresh avocados from Trader Joe’s and when I sliced them up, they were ALL ROTTEN! I’m really beginning to miss LA.
RavieNomNoms September 16, 2013 um 6:56 am
That looks SO delicious!!! I love that it is full of fresh veggies and has avocado!
Des September 16, 2013 um 3:52 pm
Love this! So fresh and perfect for lunch. And I LOVE that you used chicken thighs 🙂
sowmya October 29, 2013 um 2:23 am
That bowl has everything i love in it , Yum yum yum !!