Recipe: Yummy Bacon chicken warm quinoa salad bowl

Bacon chicken warm quinoa salad bowl. Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. Roast chicken, piles of quinoa and salad all served with creamy avocado, salty feta and a citrus-y lemon vinaigrette!

These vegan chicken salad bowls combine all the classic ingredients but leave out the meat. A vegan "chicken" salad made with tempeh and quinoa! Quinoa is a complete protein containing all nine essential amino acids and boasting twice as much fiber as most other grains. You can have Bacon chicken warm quinoa salad bowl using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Bacon chicken warm quinoa salad bowl

1. Prepare 5 of large eggs.
2. You need 1 cup of quinoa.
3. It's 1 1/2 cups of water.
4. It's To taste of salt.
5. You need 200 g of shoulder/streaky bacon.
6. It's 150 g of chicken breasts.
7. Prepare 50 g of spinach/kale.
8. Prepare 50 g of cherry tomatoes.
9. It's 20 ml of olive oil.
10. You need To taste of dried origanum.

A salad bowl of crisp iceberg lettuce is topped with cooked chicken, mushrooms, bacon, and gently-cooked eggs, and served warm for a nice lunch for two. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Crisp and juicy pan fried chicken in balsamic, garlic and olive oil, mixed into an incredible loaded salad with Kalamata olives, Feta, Lemon flavoured Quinoa and sweet grape tomatoes. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes.

Bacon chicken warm quinoa salad bowl instructions

1. Boil the water, add salt then quinoa and boil until water disappears. Then use a fork to fluff up the quinoa and set aside.
2. Fry the bacon then chop into small pieces and set aside.
3. Dice the chicken, fry it in the same pan, add in origanum and salt and set aside.
4. In the same pan, add more oil, add in the chopped spinach and tomato and fry until spinach has wilted.
5. Combine all the ingredients in the quinoa pot and serve into bowl.
6. Clean the pan, oil it and fry an egg on there so that the yolk is still runny and the egg white is all cooked.
7. Place the egg onto the salad and serve immediately.

I had leftover chicken from a previous meal and this worked perfectly. The balsamic reduction adds a great finishing touch. The most delicious Mexican Quinoa Salad of all time. Healthy avocado, protein-rich black beans, a boatload of cilantro, and a little heat make this Mexican Full of cilantro, black beans, fresh tomatoes, red onion, avocado, a little chili and plenty of lime juice all mixed into a bowl of freshly cooked quinoa. Incredible Thai Chicken Quinoa Salad paired with a sweet & savory peanut dressing!