Last weekend, we went to The Crack Shack in Encinitas, CA for lunch. Sarah and I looked through the menu, then both picked their anti-salad power bowl. Once it arrived and we devoured it, we realized how relatively simple it would be to recreate it at home. Today, I gave it a shot and the results were fantastic. Here's the rough recipe I used.
Anti-Salad Bowl
Photo courtesy of Sarah
Ingredients:
- ½ red onion, thinly sliced
- Red wine vinegar
- Lime juice
- ½ teaspoon + a dash of cumin
- ½ teaspoon chili powder
- 2 Tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken
- 1 dash smoked paprika
- 1 cup quinoa
- 1½ cups chicken broth or stock
- 1 jar salsa verde
- Guacamole or sliced avocado
- Soft-boiled eggs
Directions:
- Place the onions in a small bowl or tupperware container. Cover with red wine vinegar and lime juice, and let sit for 20-30 minutes in refrigerator.
- Combine ½ cup salsa verde, ½ teaspoon cumin, chili powder, olive oil, garlic, and 1-2 Tablespoons of lime juice in a small bowl. Whisk to combine. Place in ziploc bag with chicken and let marinate for 20 minutes.
- Combine chicken broth, paprika, and dash of cumin with quinoa in a small pot. Heat until boiling, then reduce heat and simmer for 15 minutes or until all liquid is absorbed.
- Remove chicken from marinade and smoke or grill over applewood.
- Chop chicken, then serve with quinoa, guacamole, onions, and a soft-boiled egg. Top with more salsa verde.
Notes:
- I completely forgot to make the soft-boiled eggs this time, but I won't forget next time.
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