RECIPES

California Avocado Bowl with Quinoa

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Ingredients

Serves: 12
11 1/4  cups  Cilantro Lime Quinoa (recipe follows)
5 1/3  cups  Black Beans (recipe follows)
lb.  Curry Grilled Turkey, sliced thinly on a bias (recipe follows)
cups  Pico de Gallo (recipe follows)
12  oz.  Queso Fresco, crumbled
oz.  jalapeño, fried
  ripe, Fresh California Avocado*, large dice (recipe follows)
    Cilantro-Lime QuinoaYield: 11-1/4 cups
lb.  tri-color quinoa
oz.  water
oz.  cilantro pesto
oz.  fresh lime juice
oz.  fresh chopped cilantro
    Black BeansYield: 5-2/3 cups (45 oz.)
26  oz.  dried black beans
2 1/2  qt.  cold water
1 1/2    yellow onions, halved
  bay leaves
1/2  Tbsp.  kosher salt
    Curry Grilled TurkeyYield: 3 lbs.
lb.  turkey breast boneless, skinless
1 1/2  oz.  lemon juice
1/4  cup  Extra virgin olive oil
Tbsp.  curry powder
Tbsp.  ground turmeric
tsp.  ground cumin
tsp.  kosher salt
  As needed  ground black pepper
    Pico de GalloYield: Approximately 3 cups
1 1/4  lb.  Roma tomatoes, small dice
1/2  cup  white onion, fine dice
1 1/4  oz.  cilantro, rough chopped
1/2  Tbsp.  ground cumin
Tbsp.  fresh lime juice
tsp.  kosher salt
3/4  tsp.  ground black pepper
Tbsp.  Extra virgin olive oil
    California Avocado
  ripe, Fresh California Avocado, peeled, seeded, scored in large dice
tsp.  lemon juice
1/4  tsp.  sea salt
tsp.  EVOO

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Instructions for one serving

  1. Fold black beans into cilantro-lime quinoa. Mound 8 ounces quinoa-bean mix in the center of a serving bowl.
  2. Fan 4 ounces curry grilled turkey slices over the quinoa mixture.
  3. Top with ¼ cup Pico de Gallo, 1 ounce queso fresco, and a ½ ounce of crispy jalapeno.
  4. Garnish with 1/3 Fresh California Avocado dices.

Cilantro-Lime Quinoa

  1. Rinse quinoa under cold running water until water is clear.
  2. Put quinoa and water in a pot and bring to a boil. Turn down heat to simmer and cook for 20-25 minutes. Quinoa should be fluffy and al dente.
  3. Fold the cilantro pesto, fresh lime juice, and chopped cilantro into the warm quinoa.
  4. Let cool.

Black Beans

  1. Under cold water, pick through beans and remove debris. Soak beans overnight (water should cover the beans by 2 inches.
  2. Drain and rinse soaked beans. Add beans to six cups of cold water and the remaining ingredients. Cook at a gentle simmer for 2 hours until beans have softened, but retain their shape. Cool in the cooking liquid.
  3. Drain beans and remove onion and bay leaves.

Curry Grilled Turkey

  1. Pound turkey breasts to 1/8-inch thickness.
  2. Whisk together lemon juice, olive oil, and spices to make a marinade.
  3. In a shallow dish, marinate turkey overnight or at least 8 hours.
  4. When ready to grill, season each breast with salt and pepper. Mark the breast on the grill, and cook to 165°F internal temperature.
  5. Slice on the bias for assembly.

Pico de Gallo

  1. In a bowl, mix all ingredients together.

California Avocado

  1. Scoop out California Avocado flesh into bowl.
  2. Very gently toss with salt, lemon juice and EVOO.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Dave Woolley, CD Culinary Approach, Denver, CO

Recipe courtesy ofChef Dave Woolley, CD Culinary Approach LLC, Denver, CO

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