Chicken Quinoa Bowl

12 Ingredients
30 min
Make the quinoa

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.

Season and cook the chicken

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.


Assemble bowls by placing 1 cup cooked quinoa as the base, then add strips of chicken, ½ diced tomato, 6-8 ribbons of carrots, ½ avocado, 1 tbsp. mozzarella, and finally drizzle with 1 tbsp. ranch dressing. Serve warm or cold.

Video Instructions & Ingredients
Yield: 4
Serving Size: 1 bowl
2 cups tricolor quinoa, rinsed
4 cups water
2 tsp. salt, divided
2 boneless, skinless chicken breasts
1 tsp. cumin
1 tsp. paprika
¼ tsp. cayenne pepper
2 tomatoes, diced
2 avocados, sliced
1 carrot, shaved
4 tbsp. mozzarella
4 tbsp. ranch dressing