Tex Mex Chicken Quinoa Recipes
TEX-MEX TOFU AND QUINOA BOWL
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside.
- Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture.
- Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.
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- In a medium size bowl combine the chicken, olive oil and taco seasoning. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes slice the chicken into strips. Set aside.
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