Chicken Quinoa Bowl

Ingredients

  • 2 cups tricolor quinoa, rinsed
  • 4 cups water
  • 2 tsp. salt, divided
  • 2 boneless, skinless chicken breasts
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 2 tomatoes, diced
  • 2 avocados, sliced
  • 1 carrot, shaved
  • 4 tbsp. mozzarella
  • 4 tbsp. ranch dressing

Directions

Make the quinoa

  1. Add quinoa, water and 1 tsp. of salt to base/water reservoir of Tupperware Smart Multi-Cooker, then place grain insert and seal on top and push down until it snaps into place. Microwave on high power for 15-18 minutes. At the end of cooking time, leave covered for 5 minutes. Transfer to bowl and set aside.

    2. Season and cook the chicken

    1. Season chicken breasts with cumin, paprika, cayenne and remaining salt. Transfer to shielded colander and add water to base/water reservoir to maximum steam line. Cover with shielded cover and cook in microwave for 10-12 minutes or until chicken internal temperature reaches 165° F/75° C. Let cool slightly, then slice in thin strips.

      2. Assemble

      1. Assemble bowls by placing 1 cup cooked quinoa as the base, then add strips of chicken, ° diced tomato, 6-8 ribbons of carrots, ° avocado, 1 tbsp. mozzarella, and finally drizzle with 1 tbsp. ranch dressing. Serve warm or cold.
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