Green Goddess Quinoa Bowl
Total Time
40m
Prep Time:15m
Yields:4 Servings
Ingredients
⅔ cup
<p><span>assorted chopped fresh herbs (such as parsley, cilantro, chives and basil)</span></p>
¼ cup
GOYA® Organic Extra Virgin Olive Oil, divided
3 tbsp.
GOYA® Lemon Juice, divided
1 tsp.
1 tsp.
2 cups
<p><span>broccoli florets</span></p>
1 can
(15.5 oz.)
GOYA® Organic Chick Peas, drained and rinsed
1
<p><span>avocado, pitted, peeled and sliced</span></p>
1 cup
<p><span>thinly sliced cucumber</span></p>
4
<p><span>eggs</span></p>
1 tsp.
¼ tsp.
<p><span>pinch hot pepper flakes</span></p>
2
<p><span>green onions, thinly sliced</span></p>
Directions
Step 1
<p>Prepare quinoa according to package directions. Toss with assorted herbs, 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, and ½ tsp. Adobo. Divide among 4 bowls.</p>
Step 2
<p>Meanwhile, heat 1 tbsp. extra virgin olive oil in large skillet set over medium-high heat; cook garlic for 30 seconds. Add broccoli and remaining Adobo; sauté for 3 to 5 minutes or until tender-crisp.</p>
Step 3
<p>Arrange broccoli, chickpeas, avocado, cucumber, and eggs (if using) over quinoa mixture. Whisk together remaining extra virgin olive oil and lemon juice, honey, cumin and hot pepper flakes; drizzle over each bowl. Sprinkle with green onions.</p> <p><strong>Note:</strong> For extra protein, add shrimp, grilled chicken, fried tofu or baked salmon.</p>
Main Dish
Pineapple-Glazed Pork Tenderloin
Main Dish
Mango Christmas Glazed Ham
Main Dish
Chicken Pozole Verde
Main Dish
Rabo de Toro – Spanish Oxtail Stew
Main Dish
One-Pot Marry Me Chipotle Beans
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Green Goddess Quinoa Bowl
Prep Time: 15m
Total time: 40m
Yields: 4 Servings
Ingredients
⅔ cup
<p><span>assorted chopped fresh herbs (such as parsley, cilantro, chives and basil)</span></p>
¼ cup
GOYA® Organic Extra Virgin Olive Oil, divided
3 tbsp.
GOYA® Lemon Juice, divided
1 tsp.
1 tsp.
2 cups
<p><span>broccoli florets</span></p>
1 can (15.5 oz.)
GOYA® Organic Chick Peas, drained and rinsed
1
<p><span>avocado, pitted, peeled and sliced</span></p>
1 cup
<p><span>thinly sliced cucumber</span></p>
4
<p><span>eggs</span></p>
1 tsp.
¼ tsp.
<p><span>pinch hot pepper flakes</span></p>
2
<p><span>green onions, thinly sliced</span></p>
Directions
Step 1
<p>Prepare quinoa according to package directions. Toss with assorted herbs, 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, and ½ tsp. Adobo. Divide among 4 bowls.</p>
Step 2
<p>Meanwhile, heat 1 tbsp. extra virgin olive oil in large skillet set over medium-high heat; cook garlic for 30 seconds. Add broccoli and remaining Adobo; sauté for 3 to 5 minutes or until tender-crisp.</p>
Step 3
<p>Arrange broccoli, chickpeas, avocado, cucumber, and eggs (if using) over quinoa mixture. Whisk together remaining extra virgin olive oil and lemon juice, honey, cumin and hot pepper flakes; drizzle over each bowl. Sprinkle with green onions.</p> <p><strong>Note:</strong> For extra protein, add shrimp, grilled chicken, fried tofu or baked salmon.</p>
Reviews
Submit your review | |