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.
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.
Drain the quinoa according to package directions.
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.