A nutrient-dense bowl featuring steamed quinoa, roasted chicken, and fresh summer produce.
INGREDIENTS The Base & Roasted Veg: 1 cup( rinsed) Quinoa 1 cup Water 2 cobs Corn 2 – 3 pieces Chicken Breast
Olive or avocado oil
Seasoning: Salt, pepper, garlic( fresh or minced), and your choice of spices
Euro-Line Appliances, www. euro-line-appliances. com
The Salad & Toppings: Greens: Wild red arugula
Vegetables: Cucumber( chopped), cherry tomatoes( halved), green onions( sliced)
Fruit: Fresh blueberries
Cheese: Blue cheese crumbles
Dressing: Olive oil and seasoned rice vinegar
INSTRUCTIONS 1. Steam the Quinoa and Corn
• Rinse the quinoa thoroughly in a finemesh strainer.
• In a steam-safe tray, combine 1 cup quinoa and 1 cup water.
• Place the corn cobs on the same tray or a separate steam rack.
• Set your oven to the Steam feature and cook until the quinoa is fluffy and the corn is tender( roughly 15 – 20 minutes depending on your appliance).
2. Roast the Chicken
• Preheat your oven to 200 ° C( 390 ° F).
• Pat the chicken dry and coat with oil, salt, pepper, garlic, and spices.
• Pro Tip: Insert a meat probe into the thickest part of the chicken breast.
• Roast until the internal temperature reaches 74 ° C( 165 ° F). Once reached, remove from the oven and let it rest before slicing.
3. Prep the Salad Base
• In a large bowl, toss the wild red arugula and green onions with a splash of olive oil and seasoned rice vinegar.
• Add a pinch of salt to taste.
4. Assemble the Power Bowl
• Corn: Once the corn is cool enough to handle, slice the kernels off the cob.
• Layering: Start with a base of the dressed arugula, then add a scoop of steamed quinoa.
• Toppings: Arrange the sliced chicken, corn kernels, chopped cucumber, tomatoes, and blueberries on top.
• Finish: Sprinkle with blue cheese crumbles for a tangy finish.
Note: If you don’ t have a steam oven, you can cook the quinoa on a stovetop using a 1:2 ratio( 1 cup quinoa to 2 cups water) and boil the corn separately!
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