Quinoa Bowl with Chicken and Avocado Cream

foodnetwork.com

Kathy Overstreet

1 ½ cups red quinoa

1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish

2 scallions, thinly sliced

2 tablespoon olive oil

Kosher salt

1 firm-ripe avocado, halved, pitted and cut into large chunks

¼ cup sour cream

3 tablespoons grated Parmesan

Juice of 1 lime, plus 1 lime, quartered

Pinch cayenne pepper

1 cup frozen fire-roasted corn, thawed

2 cups shredded rotisserie chicken meat (from about ½ chicken; about ¾ pound)

2 cups tortilla chips, crushed

1 cup store-bought or homemade black bean salsa

¼ cup roasted and salted pepitas

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