My friend Kris introduced me to the concept of Buddha Bowls. This recipe is my variation on one of hers.
I used quinoa instead of rice for my grain base. Quinoa can be a pain to clean and cook, so when I discover this, I was ecstatic.
I also keep precooked chicken in the freezer for convenience.
Kris taught me about chopped Asian Salad, too.
Here’s how it goes.
Boil the quinoa according to package instructions.
In the meantime, open the bag of salad. Take the dressing from the kit and add it to a frying pan. Set aside the noodles and almonds. Add the rest of the salad to the frying pan and stir fry.
While the quinoa and salad cook, thaw the chicken in the microwave.
When the salad is nicely stir-fried, remove from the heat.
Drain the quinoa according to package directions.
Mix the quinoa, chicken, and stir-fried salad together in a large bowl.
Kris made a marvelous tahini-orange dressing for her version of this, but I have never been able to replicate her success with the recipe, so I use dressing from a bottle.
and serve. Top with the noodles and almonds from the salad kit if you’d like.
There you have it. An easy, filling meal in less than 30 minutes.