Quinoa, Chicken, and Avocado Cream Bowl

Ingredients:

• 2 cups chopped grilled chicken (about half a chicken; about 12 oz.)
• 1.5 cups red quinoa
• 1 cup fresh cilantro leaves and soft stems, finely chopped, plus 4 sprigs for garnish
• 2 green onions, thinly sliced
• 2 tbsp. l. olive oil
• 1 firm ripe avocado, halved, pitted and cut into large chunks
• 1/4 cup sour cream
• 3 tbsp. l. grated parmesan
• Juice of 1 lime + 1 lime, cut into 4 pieces
• A pinch of cayenne pepper
• 1 cup frozen popcorn, thawed
• 2 cups tortilla chips, crushed
• 1 cup store-bought or homemade black bean salsa
• 1/4 cup toasted salted pumpkin seeds

Preparation:

1. Prepare the quinoaIn a large saucepan, combine the quinoa and 2.5 cups water and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer until the quinoa is tender (with stems forming) and most of the water has been absorbed, 20-25 minutes. Drain any excess water. Stir in chopped cilantro, green onions, oil, and 1/2 teaspoon salt. Serve warm or at room temperature. Quinoa can be boiled, cooled, and stored covered in the refrigerator for up to 2 days. Before serving, reheat in the microwave for 2 minutes, stirring once..
2. If the corn is still cold, microwave it for 1 minute.
3. Make avocado creamWhile the quinoa is cooking, combine the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne pepper, and 3/4 teaspoon salt in a blender or food processor and process until smooth.
4. Divide 170g of quinoa evenly among 4 bowls. Top with chicken, tortilla chips, corn, in neat piles and/or rows. black bean salsa and shelled pumpkin seeds. Drizzle with a little avocado cream, garnish with a sprig of cilantro, and a lime wedge. Serve.
   
   
   You can make a large batch of quinoa, freeze it in zip-lock bags, and store it in the freezer for up to 1 month. You'll have this nutritious and healthy grain on hand whenever you need it..