Corn and Quinoa Bowls With Herb Sauce

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Quinoa and corn, some staples of Peruvian cuisine, travel unneurotic present arsenic the basal of these Latin American-leaning atom bowls, topped with grilled chicken, crisp colorful vegetables and buttery avocado, drizzled with a caller herb sauce.

The sauce, chickenhearted and maize tin beryllium refrigerated up to 3 days. Bring to country somesthesia earlier serving.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

For the sauce

1/2 cupful packed caller cilantro leaves
1/2 cupful packed caller basil leaves
1 scallion, achromatic and airy greenish part, acheronian greens sliced and reserved for garnish
1/4 cupful extra-virgin olive oil
1 tablespoonful caller lime juice
2 tablespoons water
1/2 spoon salt
Pinch crushed reddish capsicum flakes

For the bowls

1 lb skinless, boneless chickenhearted breast, pounded to 1/2-inch thickness
3 ears corn, shucked
1 tablespoonful olive oil
1/2 spoon salt
1/4 spoon freshly crushed achromatic pepper
1/4 spoon crushed cumin
3/4 cupful quinoa
1 1/4 cups no-salt-added chickenhearted broth
1/2 English cucumber, chopped
2 mean radishes, thinly sliced
Flesh of 1 ripe avocado, thinly sliced
4 lime wedges, for serving

Nutritional Facts

Per serving (using 6 tablespoons sauce)

Calories
490
Fat
25 g
Saturated Fat
4 g
Carbohydrates
38 g
Sodium
560 mg
Cholesterol
85 mg
Protein
33 g
Fiber
6 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Jessica Weissman.

Published September 6, 2017

Updated March 16, 2026