Spring is finally here! Well here it doesn’t look or feel like spring. I love fresh summer salads but with it being so cold here I came up with this warm Tropical Chicken Quinoa Bowl. It is fresh but not a cold salad, light but not too light. The pineapple and coconut give it a nice tropical flavor that isn’t too sweet or overpowering. So until it warms up here I will just keep making dishes that remind me of spring and summer.
Tropical Chicken Quinoa Bowls
1 c Organic Quinoa
2 boneless, skinless, chicken breast
1 ½ c diced fresh pineapple
2-3 big handfuls of Organic Baby Spinach (or kale is also good!)
1 clove garlic
1/3 c Organic Coconut Milk, plus more to drizzle
Start by cooking your quinoa per package directions 1 cup quinoa to 2 cups water. After starting your quinoa cook your chicken. I cooked mine on the stove spraying a little coconut oil into the pan, you could use another oil of choice to cook it. Once you have both your quinoa and chicken cooking grab your spinach and do a rough chop. I put my pile on the cutting board and run my knife through a few times in one direction and a few the other. There may still be some whole leaves but it helps break them up a little.
When your quinoa is done cooking remove from heat, and grate in your garlic. Next and toss in spinach, since the quinoa is warm it will wilt your spinach but not make it mushy. Chop your chicken and add that into the quinoa mixture. Now toss in your pineapple and coconut milk. I say start with 1/3 cup and taste it. We have a not so big coconut fan in the house and this adds a slight coconut flavor and others can drizzle a little more on top if they want. If your family likes coconut you may want to add more. Add sea salt and fresh ground pepper to taste. Enjoy!