Chicken and quinoa bowl

Chicken and quinoa bowl

Chicken and quinoa bowl

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 2 cups tricolor quinoa rincé
  • 4 cups water
  • 2 tsp salt divided
  • 2 chicken breast boneless, skinless
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp Cayenne pepper
  • 2 tomatoes diced
  • 2 avocados sliced
  • 1 carrot in chips
  • 4 tbsp mozzarella
  • 4 tbsp Ranch dressing


  • Add the quinoa, water and 1 tbsp. salt in the base of the Intelli-multicooker, place the cereal base then put the lid on and press it down until it clicks into place. Microwave on high power for 15-18 minutes. After cooking, leave covered for 5 minutes. Place the contents in a bowl and set aside.
  • Season the chicken breasts with the cumin, paprika, cayenne pepper and the remaining salt. Place the chicken in the screen colander and add water to the maximum steam line. Cover and microwave for 10 to 12 minutes or until the internal temperature of the chicken reaches 165 ° F / 74 ° C. Let cool slightly, then cut into thin slices.
  • To assemble the bowls, put 1 cup of the quinoa as a base, then add chicken slices, ½ diced tomato, 6 to 8 carrot shavings, ½ avocado, 1 tsp. of mozzarella. Drizzle with 1 tbsp. ranch dressing. Serve hot or cold.


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