APPETIZERS
FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING PREP TIME 20 MIN. | COOK TIME 10 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
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1 tbsp - Sovena Extra Virgin Olive Oil
1. Cilantro Lime Dressing: Whisk together olive oil, lime juice,
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1 lb - boneless skinless chicken breasts,
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1 onion, chopped
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2 cloves of garlic, minced
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1 yellow or orange pepper, sliced
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1 red pepper, sliced
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2 tsp - chili powder
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1/4 tsp each - salt & pepper
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3 cups - cooked quinoa
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1 avocado, peeled, pitted, & sliced
COOKING TIPS
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1 cup - corn kernels, fresh/frozen, thawed
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1/2 cup - crumbled queso fresco
To cook quinoa, bring 1 cup quinoa and 2 cups water to boil. Reduce heat; cover and simmer for 15 minutes. Fluff with fork.
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1/3 cup - thinly sliced radish
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Substitute feta or goat cheese for queso fresco if desired.
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Replace quinoa with brown rice if desired.
thinly sliced
Cilantro Lime Dressing •
1/3 cup - Sovena Extra Virgin Olive Oil
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3 tbsp - lime juice
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1 tbsp - white wine vinegar
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1 clove of garlic, minced
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1 tsp - dijon mustard
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1 tsp - honey
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pinch of salt & pepper
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1/4 cup - chopped fresh cilantro
vinegar, garlic, mustard, honey, salt, and pepper. Stir in cilantro.
2. Heat olive oil in skillet set over medium heat; sauté chicken for 2 to 3 minutes or until browned. Add onion, garlic, peppers,
chili powder, salt, and pepper; sauté for about 5 minutes or until
peppers are tender-crisp and chicken is no longer pink. Stir in 1/4 cup water, scraping up any brown bits.
3. Dress quinoa with 2 tablespoons of dressing; divide among 4
bowls. Top with chicken mixture, avocado, corn, queso fresco, and radish. Drizzle with remaining dressing.
Featuring:
EXTRA VIRGIN OLIVE OIL SKU # 926201
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