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Rainbow Bowl

1 cup dry quinoa (any color)

2 cups water or broth

2 TBSP oil

1 pound chicken breast

2 carrots

1 pint grape tomatoes

1/2 head radicchio

8 oz bag frozen edamame

2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX

1 avocado (optional)

Rinse the quinoa in a colander before preparing. Rinsing removes the bitterness and is always good to do, even if the package says 'pre-rinsed'.

Dice the raw chicken into bite sized pieces. Add oil to a pot and heat to medium. Add the chicken and cook until browned. Once the chicken is browned on all sides (no need to cook completely through, just the outside cooked at this point), add the quinoa, the 2 tablespoons of COCONUT CURRY MIX, and the broth or water. Heat to boiling, then cover the pot and turn the heat to its lowest setting. Let the quinoa cook for about 10 minutes, then add the frozen edamame and replace the cover. Let cook another 5 minutes and shut the heat off.

While the quinoa cooks, prepare the vegetables. Scrub the carrots with a veggie brush and then shred into a bowl. It's easiest to shred these before any other vegetables are in the bowl. Cut the radicchio in half and slice thinly until you get to the pit. Discard the hard center. Rinse the tomatoes and slice in half. Add these to the bowl with the shredded carrots and radicchio. Mix in the quinoa once it is finished cooking.

Place the bowl in the fridge to chill for 2 hours or overnight. Top with diced avocado, if desired.



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