dinner · latin_american
Lime-Cumin Chicken Quinoa Bowls with Charred Corn & Avocado
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Instructions
1
Rinse the quinoa in a fine-mesh sieve, combine it with the water and salt in a small pot, cover, and bring to a boil over high heat.
2
While the water heats, husk the corn, stand each cob on the cutting board, and slice the kernels off top to bottom.
3
Once boiling, reduce the heat to low and simmer covered for 15 minutes until the water is fully absorbed.
4
Meanwhile, halve the cherry tomatoes, dice the cucumber, and chop the cilantro.
5
Halve both limes and cut one half into wedges for serving.
6
Squeeze 1 lime into the large salad bowl, whisk in olive oil and salt, then add the tomatoes, cucumber, and cilantro.
7
Halve and pit the avocado, then score each half into thin slices, leaving the flesh in the skin until serving.
8
Set a 12-inch skillet over medium-high heat with olive oil, add the corn kernels, and spread them in one layer.
9
While the corn chars, slice the chicken into 0.5-inch strips and season them on the board with cumin, paprika, garlic powder, salt, and pepper.
10
Cook the corn 6 to 7 minutes, stirring once, until the kernels pop and blister with dark brown spots, then tip it into the salad bowl.
11
Add olive oil to the skillet, lay in the chicken strips, and sear undisturbed 3 minutes until the undersides turn deep golden.
12
Pull the quinoa pot off the heat and leave it covered to steam while the chicken finishes.
13
Toss the strips and cook 2 to 3 minutes more until opaque throughout, then squeeze the last lime half over the pan.
14
Fluff the quinoa, toss the salad, and divide both between bowls, then top with chicken, spooned avocado slices, and lime wedges.
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