Glow Bowls with Curry Vinaigrette
Fresh summer bowls featuring fluffy quinoa, grilled chicken, and vibrant vegetables tossed in a golden curry vinaigrette. Perfect for meal prep and ready in just 25 minutes.
Ingredients
- 2 cups cooked quinoa use 2:1 water ratio when cooking
- 1 pound chicken thighs or thinly pounded chicken breast
- 2 ears sweet corn husked and ready to grill
- 8 ounces cherry tomatoes halved or quartered
- 1 large carrot grated or thinly sliced
- 1 large cucumber grated or thinly sliced
- 1 red bell pepper deseeded and diced
- 3/4 cup packed fresh herbs basil, cilantro, mint mix
- 1 tablespoon chives finely chopped, or green onions
- 5.5 ounces spring greens or arugula or baby kale
- For Curry Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1 fresh lemon zested and juiced
- 3 garlic cloves finely chopped or grated
- 2 tablespoons curry powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup for vegan
- Pinch red chili flakes optional
- 1 teaspoon kosher salt adjust to taste
Instructions
- Cook quinoa: Rinse quinoa until water runs clear. Combine 1 cup quinoa with 2 cups water and salt in saucepan. Bring to boil, reduce to low heat, cover and simmer 15 minutes. Remove from heat, keep covered 10 minutes, then fluff with fork.
- Make vinaigrette: Combine all vinaigrette ingredients in jar with tight-fitting lid. Shake vigorously for 30 seconds until emulsified. Taste and adjust seasoning.
- Marinate chicken: Reserve half the vinaigrette for marinating chicken. Let marinate 30 minutes to 4 hours.
- Grill: Preheat grill to medium-high. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice. Grill corn 10-12 minutes, turning frequently. Cool and cut kernels off cob.
- Assemble: In large bowl, combine cooled quinoa, all vegetables, herbs, and grilled corn. Add sliced chicken and remaining vinaigrette. Toss gently until everything is coated.
- Serve: Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
Notes
Bowls taste better after sitting overnight as flavors develop
Store in refrigerator up to 4 days; pack greens separately for optimal freshness
For vegetarian version: Replace chicken with roasted chickpeas and use maple syrup instead of honey
Can substitute quinoa with brown rice, farro, or cauliflower rice
Double recipe for easy meal prep
Store in refrigerator up to 4 days; pack greens separately for optimal freshness
For vegetarian version: Replace chicken with roasted chickpeas and use maple syrup instead of honey
Can substitute quinoa with brown rice, farro, or cauliflower rice
Double recipe for easy meal prep