Tex Mex Tofu And Quinoa Bowl Recipes

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TEX-MEX CHICKEN SALAD BOWL



Tex-Mex Chicken Salad Bowl image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Grated zest and juice of 2 limes
1 tablespoon salt-free fajita seasoning
Kosher salt
1 1/4 pounds skinless, boneless chicken breasts (about 2 large)
1 cup frozen corn, thawed
1 tablespoon vegetable oil
1 6-ounce package baby spinach
3 mini avocados (1 halved, 2 sliced)
1/2 cup buttermilk
Freshly ground pepper
2 cups assorted cherry tomatoes, halved or quartered if large
2 cups shredded red cabbage
1 1/2 cups tortilla strips

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



Tex-Mex Grain Bowl image

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

4 cups water
2 tablespoons reduced-sodium taco seasoning
2 cups old-fashioned oats or multigrain hot cereal
1 cup black beans, rinsed, drained and warmed
1 cup salsa
1/2 cup finely shredded cheddar cheese
1 medium ripe avocado, peeled and cubed
Optional: Pitted ripe olives, sour cream and chopped cilantro

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



Tex-Mex Quinoa Salad image

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

1 cup quinoa
2 cups water
1 teaspoon kosher salt
¼ cup fresh lime juice
2 tablespoons olive oil
⅛ teaspoon ground black pepper
1 (14 ounce) can diced tomatoes with green chile peppers, drained
1 (14 ounce) can garbanzo beans, drained and rinsed
1 bunch cilantro, chopped
2 avocados, cubed
¼ cup crumbled cotija cheese

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



Tex-Mex Tofu and Quinoa Bowl image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup quinoa
1/2 cup fresh cilantro, plus more for topping
3 tablespoons fresh lime juice (from about 2 limes)
1 tablespoon plus 2 teaspoons honey
Kosher salt and freshly ground pepper
1/3 cup plus 1 tablespoon vegetable oil
2 teaspoons chipotle hot sauce
1 14-ounce block extra-firm tofu, sliced 1/2 inch thick from the short side
1 teaspoon ground cumin
2 carrots, shredded
4 radishes, thinly sliced
1 avocado, sliced

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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