Roasted Carrot, Chicken, and Grape Quinoa Bowl

 Recipe
Photo: Squire Fox; Food Styling: Kellie Gerber Kelley; Prop Styling: Carla Gonzales-Hart
Caramelized carrots and fresh, juicy grapes lend a welcome sweetness to this quinoa.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional Information

Calories 371
Fat 12.3 g
Satfat 1.6 g
Monofat 6.2 g
Polyfat 2 g
Protein 25 g
Carbohydrate 44 g
Fiber 7 g
Cholesterol 51 mg
Iron 3 mg
Sodium 502 mg
Calcium 142 mg

Ingredients

2 cups (3/4-inch) diagonally cut carrot
2 teaspoons olive oil
1/2 teaspoon kosher salt, divided
Cooking spray
5 tablespoons plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 tablespoons honey
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked quinoa
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups seedless red grapes, halved
1/2 cup thinly sliced green onions
1/2 cup fresh flat-leaf parsley leaves
1/2 cup toasted sliced almonds
4 cups mixed salad greens

Preparation

1. Preheat oven to 450°.

2. Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450° for 15 minutes or until tender.

3. Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Robin Bashinsky,

September 2014
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