Name: Quinoa Bowl with Chicken and Avocado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: United States
Ingredients: 60 g uncooked quinoa; 150 g chicken breast; 0.5 avocado; 100 g cherry tomatoes; 0.5 cucumber; 40 g sweet corn; 1 tbsp extra virgin olive oil; 0.5 lemon; salt

Very filling, satisfying, and colorful. Perfect for a lunch box.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

60 g uncooked quinoa
150 g chicken breast
0.5 avocado
100 g cherry tomatoes
0.5 cucumber
40 g sweet corn
1 tbsp extra virgin olive oil
0.5 lemon
salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cook 15 min

Cook the quinoa for 15 minutes and drain it. Season with salt to taste at the end over medium heat.
Step 2 Grill

Grill the chicken breast, cut into strips. Measure the ingredients before you start.
Step 3 Prep

Assemble the bowl with all the ingredients and dress with olive oil and lemon juice. Timing is key: the perfect balance makes a difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

No major allergens from the standard 14 in the base ingredient list.

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: animal protein from the recipe

Use: tempeh, smoked tofu or cooked legumes in the same quantity

Why: Animal protein provides amino acids and umami; tempeh or legumes cover both protein and satiety.

Tip: Marinate the tempeh for 10 minutes with soy sauce and garlic before sautéing for a more intense flavor.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetables in Quinoa Bowl with Chicken and Avocado.
Batch cook: double the quantities and store in lunch boxes for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Cook the quinoa for 15 minutes and drain it. Season with salt to taste at the end over medium heat.
2 Grill the chicken breast, cut into strips. Measure the ingredients before you start.
3 Assemble the bowl with all the ingredients and dress with olive oil and lemon juice. Timing is key: the perfect balance…