Food Network Kitchen
Prep: 15 min Cook 30 min
Yield:
4 bowls (about 1 cup quinoa each)
Ingredients:
1 -1/2 cups red quinoa
1 C fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish
2 scallions, thinly sliced
2 Tbsp. Olive Oil
Kosher salt
1 Avocado, halved, pitted and cut into large chunks
1/4 C Sour Cream
3 Tbsp. grated Parmesan
Juice of 1 lime, plus 1 lime, quartered
Pinch cayenne pepper
1 C frozen fire-roasted corn, thawed
2 C shredded rotisserie chicken meat
2 C tortilla chips, crushed
1 C black bean salsa
1/4 C roasted and salted pepitas
Directions:
Make the quinoa: Bring the quinoa and 2-1/2 C water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender and most of the water is absorbed, 20-25 minutes. Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 tsp. salt.
Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 Tbsp. water, cayenne and 3/4 tsp. salt in a food processor or blender until smooth and creamy.
If the corn still has a chill, microwave it for about 1 minute.
Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.
