Bowls! My gosh, every single blogger out there is building some sorta bowl.
And although ice cream bowls are more my cuppa tea, these quinoa bowls were pretty darn delish and they take a fine photo. They are also a cinch to make, super healthy and well, you seriously should try them. If you do, tag me and my bloggie, because I want to see them!!! 👀 YES!!!
And this marinade – I’ve found some marinades on the internets claiming to be the BEST MARINADE IN THE WORLD but they are not. I know this because I have tried them. This marinade is the one that is unbeatable. That is because it is multipurpose, use it for chicken, steak, salad dressing, rice, quinoa, and of course as a dipping sauce for wraps and, well, anything DIPPABLE, peeps!
Bring in those BEANS, too PLEASE! Cook those delicious beans yourself or crack a can. Depends completely upon YOUR energy level and time factor.
This isn’t my first time posting this marinade recipe – I posted it before: Sesame Chicken and Broccoli with Garlic Basmati Rice.
First, though, let me show you how spectacular things are in Garrett County, Maryland, the best and most beautiful place to reside on Earth…
And this is just on a ride around the mountain on the county road!!! Four big bucks grazing together (deer season is just around the corner!!!)
Aw, a perfect night to grill out!
Check out those grill marks!!! 😍☝🏼
These bowls recycle into lunch for the next day – top your greens or wrap the leftovers in a healthy whole-grain wrap, wrap it in wax paper and pack it!!! YUM!
Ya gotta love a little lunch table envy and if you have enough, you may even be able to share. 😉
******Tag and share your photos as #fourmileridge and Julie Bailey Turner or Four Mile Ridge. Thanks!!!! And don’t forget to PIN PIN PIN!!!******
- Yield: 6 bowls
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Grilled Sesame Chicken Quinoa Bowls
Quinoa bowls are a powerhouse of nutrition and energy! The chicken is marinated in a soy sauce and sesame that triples as: salad dressing, marinade and dipping sauce. So Good!!! And the black beans, grilled pineapple and peppers add flavor and texture and even more healthful benefit! YUM!!!
- organic quinoa, rinsed and drained - 2 cups
- water - 4 cups
- Sesame Marinade
- chicken - boneless, skinless breasts, about 6
- honey - 1/4 cup
- EVOO - 1/4 cup
- soy sauce - 1/4 cup
- sesame oil - 3 Tbsp
- rice vinegar - 3 Tbsp
- salt - 1/2 tsp
- pepper - 1/4 tsp (to taste)
- sriracha - 2 - 3 dashes
- fresh or canned pineapple rings
- can of black beans - rinsed and drained
- red, green and yellow peppers - sliced
- Mix the marinade ingredients in a mason jar, cap and shake.
- Trim and cover, then pound the chicken to 1/2 inch thickness using the flat side of a meat tenderizer.
- Place the chicken and about half of the marinade in a ziplock bag and set aside.
- Bring the quinoa and the water to a boil in a large sauce pan, then turn down to low and cover. Set the timer for 15 minutes.
- Rinse and drain a can of black beans and place in a bowl on a large wooden cutting board.
- Rinse and drain a can of pineapple or slice up a fresh pineapple (extra extra delicious.)
- Slice up the peppers.
- Preheat the grill, turn off the quinoa and grill the pineapple (brush with the unused marinade periodically) and chicken on the grates and the peppers in a grill basket or even a cast iron skillet. I've been using a large perforated pizza pan for grilling veggies this year - and for getting a nice smoky flavor on our pizza crusts.
- Place the quinoa in a bowls - one per customer, please.
- Remove all of the food from the grill and dice, then place on a large wooden cutting board with tongs, have family members top their own bowls (force them to use the stripes for perfect presentation), then drizzle with the remaining marinade/dressing.
- Take a photo with your phone and hashtag #fourmileridge or tag me somehow pleeeeeease, YUMMMY!!!