Tavern in the Village is celebrating its 5th anniversary and owner Kelly Manning shows how to cook a delicious blackened chicken quinoa bowl.
Watch the video above to see how it's done!
- 4 cups of quinoa
- 8 cups of water
- 2T salt
- 1T olive oil
In large sauce pot, combine all ingredients and bring to a boil, reduce heat, cover and simmer until cooked through and puffed out.
Sweet Potato Puree
- 6 sweet potatoes peeled, large dice
- ¼ stick butter
- 2 qt cream
- 1 bunch Thyme (tie together)
- 2 tsp salt
- Tie thyme with twine.
- Add all ingredients to small pot.
- Cook on low until potatoes are soft.
- Cool 10 minutes.
- Throw away thyme.
- Puree in blender until smooth.
Blackened Chicken Quinoa Bowl
- .5 oz olive or cooking oil
- 4 oz quinoa - prepared
- 3 oz sweet potato puree
- 1 oz sliced Portobello mushroom
- .5 oz carrots
- .25 oz chopped kale
- 6 oz chicken breast
- 2 oz Cajun seasoning
Using olive or cooking oil, sauté sliced Portobello mushrooms, chopped kale, and julienne carrots. Add prepared quinoa and sweet potato puree and cook until hot.
Using blackening or Cajun seasoning coat the chicken breasts. Grill or pan sauté in cooking oil the chicken breasts until they are cooked. Slice chicken and fan over the top of the sweet potato quinoa.