Quinoa Bowl
1 large firm, but ripe Calavo Avocado, diced
1 cup quinoa, rinsed and drained in a fine mesh sieve
1½ cups chicken broth
4 cups baby arugula
1 (15 oz) can garbanzo beans, rinsed and drained
2 cups grilled chicken, diced
1 cup small cherry or grape tomatoes, halved or quartered
½ cup red onion, sliced
Fresh basil, snipped
Dressing
½ cup extra virgin olive oil
⅓ cup white wine vinegar
1 tsp sugar
1 tsp garlic salt, or to taste
Freshly ground pepper, to taste
Prep Time: 20 mins
Cook Time: 22 mins
Chill Time: 1 hr
Servings: 4
1 Place quinoa and broth in a medium saucepan and bring to a simmer.
2 Reduce heat and cook, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool. Refrigerate for about an hour to cool. May be prepared a day or two ahead.
3 While quinoa is cooling, place all dressing ingredients in a bowl or a jar with a tight fitting lid. Whisk or shake to combine.
4 Place equal amounts of arugula in four large bowls. Pile equal amounts of garbanzo beans, chicken, tomatoes, onion, and avocado over the top. Garnish with basil and serve with dressing. Enjoy!
Tip: Whisk ¼ cup Avofresco Guacamole to the vinaigrette to make a creamy avocado dressing.
To learn more about Calavo, visit calavo.com
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