So it’s still January, right?  Which means for some that signals a fresh start.  Some people view that as  a time to make New Year’s Resolutions, while others just look at it as a good time to start. I have to say the older I get, the more I don’t want to make resolutions anymore. I just look at each day as a fresh start, no matter what time of year it is.  So my newest obsession are these trendy bowls that you see pretty much every place.  I have seen them have several names, depending on who and where you are: Buddha Bowls, Protein Bowls, Veggie Bowls, and the list goes on.  So in good spirit to kick off the new year right, I will be talking about different types of bowls on my blog.  Let’s just call it the Delightful Bowl Series!  This series will consist of bowls with different texture and styles.

Thai Chicken Quinoa Bowls

Serves 2

Ingredients

2 cups quinoa, cooked
2 tablespoons olive oil
2 tablespoons lemongrass, minced
1 shallot, minced
½ red bell pepper diced
2 garlic cloves, minced
⅔ cup unsweetened coconut milk
⅓ cup chicken stock
1 tablespoon  Thai red curry paste
2 chicken breast, cubed  and cooked
salt and pepper to taste


Directions

 

  1.  Preheat a large skillet to medium-high heat and add olive oil, lemongrass, garlic, shallot, red bell pepper, salt, and pepper. Saute veggies until they have softened.
  2. Stir in coconut milk, stock, curry paste, quinoa, and chicken. Bring the mixture to a boil and then simmer for another 5-10 minutes.
  3. Divide the quinoa and Thai Chicken mixture into 2 bowls and enjoy!

 

 

Chef Jocelyn’s Notes

This recipe can also be done with shrimp.  You only need 12 medium-sized peeled and deveined shrimp.  You would add the shrimp in step number 2, bring to a boil and then simmer an additional 3 minutes.  You don’t want to overcook the shrimp.  I found this to be a great substitute for when you are just wanting something other than chicken.  You can also substitute the red bell pepper for a red pepper for added heat.