Chicken Quinoa Avocado Bowl

Ingredients

• 1/4 cup (45 g) quinoa, rinsed well
• 1/2 cup (120 ml) boiling low-sodium gluten-free chicken broth
• 5 oz (140 g) cooked chicken breast, sliced
• 1/4 avocado, sliced (35 g)
• 1/2 cup (75 g) cherry tomatoes, halved
• 1/2 cup (60 g) cucumber, diced
• 1 tbsp (15 g) tahini
• 1 tbsp (15 ml) lime juice
• 1 tsp (5 ml) olive oil
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tbsp (5 g) chopped cilantro or parsley

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Method

1. Preheat oven to 350°F (175°C). Add the quinoa and boiling broth to a small 2-cup / 480 ml oven-safe dish. Cover tightly with foil and bake for 18–20 minutes, until the broth is absorbed. Rest for 5 minutes, still covered, then fluff with a fork.
2. Add the quinoa, chicken, avocado, tomatoes, and cucumber to a bowl.
3. Whisk the tahini, lime juice, oil, salt, pepper, and 1 tbsp water until creamy.
4. Drizzle over the bowl and sprinkle with the herbs.