Photo by Stacy Zarin Goldberg for The Washington Post
Quinoa and corn, both staples of Peruvian cuisine, come together here as the base of these Latin American-leaning grain bowls. These quinoa bowls are topped with grilled chicken, crisp colorful vegetables and buttery avocado, drizzled with a fresh herb sauce.
Corn and Quinoa Bowls With Herb Sauce
Ingredients
FOR THE SAUCE
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh basil leaves
1 scallion, white and light green part, dark greens sliced and reserved for garnish
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice
2 tablespoons water
1/2 teaspoon salt
Pinch crushed red pepper flakes
FOR THE BOWLS
1 pound skinless, boneless chicken breast, pounded to 1/2-inch thickness
3 ears corn, shucked
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
3/4 cup quinoa
1 1/4 cups no-salt-added chicken broth
1/2 English cucumber, chopped
2 medium radishes, thinly sliced
Flesh of 1 ripe avocado, thinly sliced
4 lime wedges, for serving
Directions
For the bowls: Prepare a grill for direct heat. If using a gas grill, turn the heat to medium. If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them evenly in the grill. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.
Meanwhile, make the sauce: Combine the cilantro, basil, scallion, the 1/4 cup of oil, the lime juice, water, salt and crushed red pepper flakes in a mini food processor; blend to form a smooth sauce.
Brush the chicken and the corn with the tablespoon of oil and season them with the salt. Then season the chicken with the pepper and the cumin. Transfer the chicken and corn to the grill and close the lid. Cook the chicken for 4 or 5 minutes per side; cook the corn for about 15 minutes, until tender, turning it with tongs every 3 or 4 minutes so it is evenly cooked.
Let the chicken and the corn rest 5 for minutes, then slice the chicken and cut the kernels off the corn (reserving the cobs for another use, if desired).
When ready to serve, combine the quinoa and broth in a medium saucepan over medium-high heat. Once the liquid comes to a boil, reduce the heat to low, cover and cook for 12 to 15 minutes, so all the liquid is absorbed.
Uncover and fluff with a fork, then stir in the corn.
Divide the quinoa/corn mixture among individual bowls. Arrange the chicken slices, cucumber, radishes and avocado on top. Drizzle with the sauce and garnish with scallion greens and lime wedges.
Makes 4 servings
Per serving: Calories 490; Total Fat 25g; (Sat Fat 4g); Protein 33g; Carb 38g; Fiber 6g; Cholesterol 85mg; Sodium 560mg; Total Sugar 7g
