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>
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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>
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