TEX-MEX CHICKEN SALAD BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
- Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
- Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 519 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 35 grams, Sugar 6 grams
TEX-MEX GRAIN BOWL
This Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish-and they really should! -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and taco seasoning to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Remove from heat. Divide oatmeal among 4 bowls. Top with beans, salsa, cheese, avocado and toppings as desired. Serve immediately.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 9g fiber), Protein 12g protein.
TEX-MEX QUINOA SALAD
This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
Provided by SnuzzleMonkey
Categories Salad Grains Quinoa Salad Recipes
Time 2h40m
Yield 10
Number Of Ingredients 11
Steps:
- Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
- When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 25.7 g, Cholesterol 3.5 mg, Fat 11.1 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2 g, Sodium 515.4 mg, Sugar 0.4 g
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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- Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
- Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
- Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
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TEX MEX QUINOA BOWL - HAUTE & HEALTHY LIVING
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Ratings 2Category Main CourseCuisine American, MexicanTotal Time 40 mins
- Heat the oil in a large pan over medium high heat. Add the onions and garlic to the pan and cook for 1-2 minutes or until softened and fragrant. Add ground beef to pan and cook for 6-8 minutes. Drain off any fat.
- Add quinoa to the pan stirring to ensure it’s covered with liquid. Turn down heat to medium low and simmer for 15 minutes, until the liquid is absorbed and quinoa is cooked through. Stir in tomatoes. Remove pan from heat and allow to sit for 5 minutes.
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- When quinoa is done cooking, spread it on a rimmed baking sheet and place it in the refrigerator to cool.
TEX-MEX BREAKFAST BOWLS - COOKIE AND KATE
From cookieandkate.com
4.9/5 (9)Total Time 35 minsCategory BreakfastCalories 465 per serving
- To make the pico de gallo: In a small mixing bowl, combine all of the ingredients. Stir to combine, and set the pico de gallo aside to marinate while you make the remaining components.
- To cook the black beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onion and a sprinkle of salt. Cook, stirring occasionally, until the onion has softened and is turning translucent, about 5 to 8 minutes. Add the cumin and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low, remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the saucepan from the heat and stir in the salt, pepper and lime juice. Taste and add more salt, pepper, lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
- To cook the eggs: In a medium mixing bowl, scramble the eggs with the cream or milk, salt, a few twists of freshly ground black pepper and a pinch of red pepper flakes. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat until shimmering. Swirl the pan so it’s evenly coated with oil. Whisk your egg mixture one last time and pour it into the skillet.
HEALTHY TEX - MEX QUINOA RECIPE - CHEF ALINA
From chefalina.com
Cuisine MexicanTotal Time 10 minsCategory Side DishCalories 113 per serving
- Finely chop the cilantro and in a large bowl add it to the lime juice, zest, tomato sauce and cilantro. Mix well.
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