Energizing American Bowl with Citrus Quinoa and Avocado Cream

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• Zest and juice of 2 large oranges
• 1 avocado, pitted and peeled
• 1/4 cup unsweetened almond milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach, chopped
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and has absorbed all the water. Fluff with a fork and let it cool.
2. In a blender, combine orange zest, orange juice, avocado, and almond milk. Blend until smooth and creamy. Set aside.
3. In a large bowl, mix together cooked quinoa, chickpeas, cherry tomatoes, spinach, red onion, and cilantro. Season with salt and pepper, to taste.
4. Divide the quinoa mixture between two bowls. Drizzle each bowl with the orange avocado cream. Drizzle with olive oil and serve immediately.

Chef’s Insight

The combination of citrus and avocado brings a burst of flavor and energy to this dish, making it an excellent choice for breakfast or lunch.

Notes

Feel free to adjust the seasoning according to your taste preferences.