Green Goddess Quinoa Bowl

La Cocina Goya

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  • Ingredients
  • Directions

Ingredients

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​2⁄3 ​ cup

assorted chopped fresh herbs (such as parsley, cilantro, chives and basil)

​1⁄4 cup

Organic Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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3 tbsp.

GOYA® Lemon Juice, divided

2 cups

broccoli florets

1 can (15.5 oz.)

GOYA® Organic Chick Peas, drained and rinsed

1

avocado, pitted, peeled and sliced

1 cup

thinly sliced cucumber

4

hard-cooked GOYA® Organic Large Brown Eggs, optional

​1⁄4 tsp.

GOYA® Ground Cumin

pinch hot pepper flakes

2

green onions, thinly sliced

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

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.

Step 2

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.

Step 3

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.

 

Note: For extra protein, add shrimp, grilled chicken, fried tofu or baked salmon.

Recipe Tags

Main Dishes Under 60
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