Ingredients
Main Ingredients
- 2 cups cooked quinoa
- 1 pound chicken thighs (or thinly pounded chicken breast)
- 2 ears sweet corn, husked
- 8 ounces cherry tomatoes, halved or quartered
- 1 large carrot, grated or thinly sliced
- 1 large cucumber, grated or thinly sliced
- 1 red bell pepper, deseeded & diced
- 3/4 cup packed leafy fresh herbs & tender stems (such as basil, cilantro & mint), finely chopped
- 1 tablespoon finely chopped chives or green onions
- 5.5 ounces spring greens (or arugula or baby kale)
Curry Vinaigrette
- 1/2 cup extra virgin olive oil
- 1 lemon, zested & juiced
- 3 cloves garlic, finely chopped or grated
- 2 tablespoons curry powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (or pure maple syrup or agave nectar)
- optional: pinch of red chili flakes or cayenne pepper
- 1 teaspoon kosher salt (if curry powder is salted, omit or add salt just to taste)
Instructions
- Cook the quinoa: In a medium saucepan with a lid, combine 2/3 cup dry quinoa with 1 1/3 cups water or stock and a generous pinch of salt. Bring to a boil uncovered over medium-high heat, then reduce heat to low or medium-low and cover to simmer gently for 15 minutes. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and set aside or refrigerate for up to 1 week.
- Prep the veggies: Husk the sweet corn. Halve or quarter the cherry tomatoes. Grate or thinly slice the carrot and cucumber. Dice the red bell pepper. Store these separately in airtight containers in the fridge for up to 3 days if preparing ahead.
- Make the curry vinaigrette: Combine extra virgin olive oil, lemon zest and juice, chopped garlic, curry powder, apple cider vinegar, honey (or preferred sweetener), optional red chili flakes or cayenne, and kosher salt in a bowl or jar. Whisk or shake well to emulsify. The vinaigrette can be stored sealed in the refrigerator for up to 1 week; shake well before use.
- Marinate the chicken: Place chicken thighs in a bowl or container. Pour half of the curry vinaigrette over the chicken and toss to coat thoroughly. Cover and refrigerate for 12 to 48 hours to allow flavors to meld.
- Prepare the grill: Preheat the grill to medium-high direct heat. Brush the sweet corn with a little oil or spray with cooking spray and season with salt and freshly ground black pepper.
- Grill chicken and corn: Place marinated chicken thighs and corn on the grill. Cook chicken for about 4 to 5 minutes per side until fully cooked through. Grill corn for 3 to 4 minutes per side, allowing it to develop a nice char. Remove both from grill and let cool slightly. Cut chicken into bite-sized pieces and slice corn kernels off the cob.
- Assemble the Glow Bowls: In a large mixing bowl, combine the cooked quinoa, grilled chicken pieces, corn kernels, cherry tomatoes, carrot, cucumber, red bell pepper, and chopped fresh herbs. Pour the remaining curry vinaigrette over the ingredients and toss well to coat everything evenly. Season with additional salt or pepper if needed.
- Serve: Place a generous handful of spring greens into serving bowls. Spoon the quinoa and vegetable mixture over the greens. Drizzle with extra curry vinaigrette if desired and garnish with additional chopped fresh herbs. Enjoy immediately.
Notes
- Storage: The assembled Glow Bowls keep well in an airtight container in the refrigerator for up to 4 days and make excellent grab-&-go meals.
- 15-minute meal prep option: Chop vegetables, prepare curry vinaigrette, and marinate chicken in advance. Store components separately in airtight containers for up to 3 days.
- 20-minute meal prep option: Cook quinoa ahead and store in an airtight container in the refrigerator for up to 1 week, saving active time during final assembly.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Entrée Salad
- Method: Grilling
- Cuisine: Fusion
- Diet: Low Fat
