Seattle Sunshine Bowl
Seattle Sunshine Bowl is a bowl of goodness – quinoa, grilled chicken, white beans, chopped veggies, pumpkin seeds, feta, and scallions, all topped with a yellow Sunshine Sauce.
Foto: SkinnytasteBahan-bahan
- 1 1/3 cup cooked quinoa
- 2 cups grilled chicken breast (diced)
- 1 1/3 cup finely chopped broccoli heads
- 1 1/3 cup finely diced red peppers
- 1 1/3 cup shredded carrots
- ½ cup cannellini beans
- ¼ cup hulled pumpkin seeds
- ¼ cup chopped green onions
- ¼ cup crumbled feta cheese
- ½ cup whole raw almonds
- 2 cups water (divided)
- Juice from 3 lemons
- 1 g arlic clove
- 1 teaspoon honey
- 1 teaspoon turmeric
- 2 teaspoons Kosher salt
- 10 basil leaves
Langkah-langkah
Soak almonds in 1 cup of water for 2 hours.
Drain and discard water.
In a blender or Vitamix, combine almonds, 1 cup (fresh) water, lemon juice, garlic, honey, turmeric, salt and basil and blend until completely smooth.
Put the sauce in a squeeze bottle. (Note: you will only use ½ the sauce.)
Put the sauce in a squeeze bottle.
In 4 bowls, evenly distribute the quinoa, chicken, veggies (broccoli, peppers and carrots), and beans.
In between layers, squeeze in 2 tablespoons of sauce.
Top each with 1 tbsp each pumpkin seeds, green onions, feta and drizzle with remaining 1 tablespoon of sauce. (Each bowl gets about 3 tablespoons of sauce.)
Refrigerate extra sauce for up to 5 days—it’s great as a salad dressing or drizzled over meat, poultry or fish.
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