Rainbow Quinoa Chicken Bowl
Chef Trevor builds a vibrant, nutrient-forward bowl on fluffy tricolor quinoa, topped with aromatic lemongrass-marinated chicken breast and a colorful mix of broccoli, red pepper, baby corn, snow peas, mushrooms, carrots, and water chestnuts. Finished with sesame seeds and served with a light citrus-herb dressing for balance and freshness.
Nutritional facts
Protein
50g
Carbs
35g
Calories
558kcal
Fat
23.9g
Ingredients
Extra Virgin Olive Oil, Nuts, Chestnut, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Carrots, Broccoli , Canned Baby Corn, Black Pepper, Garlic, Honey, Light Soy Sauce, Kosher Salt, Black Sesame Seeds, Lime Juice, Crimini Mushroom, Tri-color Quinoa, Lemon Juice, Orange Juice, Ginger, Chicken Breast, Red Bell Pepper, Lemongrass, Italian Parsley, Soy Sauce, Snow Peas, Sesame Seeds
Contains tree nuts (Walnuts), wheat, soybeans, sesame seeds.
Reviews
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About Trevor Lui
Trevor has made a life and career surrounded by the sights and sounds of food and drink. Trevor was awarded the 2022 Social Advocate Award by Restaurants Canada and was named to the 2023 Power 60: Inspiring Asian Canadians of Influence. He has spent more than 20 years producing thousands of event experiences as an executive for major entertainment venues, top-tier hotels & casinos.
A diverse builder of innovative implementation, brand marketing, operations, and ground zero buildouts, he likens a good, honest meal on a street corner to being tied down to a corporate boardroom. He’s a lover of ‘the story’ and is inspired by each bite and sip around him and believes we are all connected through our dining experiences.
In 2018, Trevor shed his corporate job to fulfill his entrepreneurial dream of creating unique experiences. He has helped co-create and develop some of Toronto’s foremost food brands: Kanpai Snack Bar, Yatai Japanese Street Food, Makan Noodle Bar, Pop Kitchen, BaoBird, Superfresh and FatBao.
His agency, The Highbell Hospitality Group, curates uniquely immersive culinary events that push the boundaries of innovation coupled with a growing list of clients that seek their services for curated food, drink, and lifestyle experiences.
Trevor is also co-founder of the agency Quell, representing food & drink talent with a focus on broadening BIPOC work and leadership and DEI consultation. In addition, Trevor is a frequent consultant, speaker & editorial contributor to industry publications and business forums, as well as holding executive posts on boards in the global tourism and academia space — including Destination Toronto. He has also provided promotional ambassadorship to numerous notable consumer brands and was a regular contributor to Cityline. Trevor is a published author of the award-winning Double Happiness Cookbook.
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