Chicken and Quinoa Power Bowl with Tahini Caesar Dressing
This power bowl is made with a base of Tri-Color Quinoa, crisp kale, chickpeas, sliced avocado and chicken. It’s then drizzled with a delicious tahini Caesar dressing.
Ingredients
- 2 bags Success® Tri-Color Quinoa
- 1/4 cup lemon juice
- 2 tbsp tahini paste
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups kale, stems removed and shredded
- 1 can (16 oz) chickpeas, drained and rinsed
- 1 1/2 cups cooked chicken, shredded
- 1 ripe avocado, halved, pitted, peeled and sliced
- 1/3 cup Parmesan cheese, shaved
- 4 lemon wedges, for serving
Instructions
Big on flavor, this hearty version of chicken Caesar salad can be packed for a grab-and-go lunch for work, school or even a picnic.
Step 1
Prepare quinoa according to package directions. Set aside.
Step 2
Meanwhile, whisk together lemon juice and tahini paste until smooth. Whisk in oil, mustard, Worcestershire sauce, garlic, salt and pepper until blended.
Step 3
Top quinoa with kale, chickpeas, chicken and avocado. Drizzle with tahini Caesar dressing. Garnish with shaved Parmesan and serve with lemon wedges.
Recipe Tip
To make prep a little faster, substitute the kale for baby kale.
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