Recipe of the Week: Black Bean, Avocado & Chicken Bowl

Local chef and author Heather Christo seems to read my mind when it comes to beginning-of-the-week food cravings. When you want something fresh that doesn’t compromise on flavor, this quinoa, black bean, avocado and chicken bowl with Harissa vinaigrette perfectly fits the bill. Make it for dinner (but it’s even better for lunch the next day). What’s more, the Tex Mex-inspired black beans, avocado and cilantro brings a slice of my favorite city Austin, Texas, home to Seattle on these sunshine-filled days. 

Ingredients

• 1 cup white Quinoa
• 1 ½ cups water
• 1 teaspoon kosher salt
• 2 cups shredded chicken breast
• 1 can black beans, rinsed and drained
• 2 green onions, thinly sliced
• ½ cup cherry tomatos, sliced in half
• 1 cup chopped raw kale
• ¼ cup fresh cilantro, roughly chopped
• ½ large avocado, cubed
• Harissa Vinaigrette
• 1 clove garlic
• 1 tablespoon plus 1 teaspoon red Harissa
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• kosher salt

Instructions

1. In a small pot, combine the quinoa with the water and salt. Bring it to a simmer and then add a lid and let the quinoa simmer on lowest heat for 15 minutes. Turn the heat off and let the quinoa sit for an additional 15 minutes. Then remove the lid and fluff the quinoa.
2. Add it to a serving bowl and add the chicken, black beans, green onions, cherry tomatoes, kale, cilantro and avocado.
3. In a small bowl, whisk together the garlic, harissa, vinegar and olive oil. Season to taste with kosher salt.
4. Drizzle the vinaigrette over the bowl and serve immediately or refrigerate until ready to eat.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Yield: 2