Mediterranean Quinoa Bowl
Mediterranean quinoa bowl with chicken, feta, and fresh vegetables in a zesty lemon-herb dressing. A protein-packed, healthy meal ready in 45 minutes.
Equipment
- medium saucepan
- fork
- small bowl
- whisk
- large skillet
- large serving bowl
- large spoon
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
For the Quinoa
- 1 cup dry tri-color quinoa, rinsed well
- 2 cups water
- 1/2 tsp kosher salt plus more for seasoning
For the Dressing
- 1/4 cup fresh lemon juice from about 2 lemons
- 1/3 cup pure olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Freshly ground black pepper
For the Bowl
- 1 pound boneless chicken pieces, cut into 1-inch cubes
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, chopped into 1/2-inch pieces
- 1/2 medium red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, finely chopped
Instructions
- Combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the quinoa is tender and has absorbed all the water. Remove from the heat, fluff the quinoa with a fork, and set aside to cool slightly.
- While the quinoa cooks, whisk together the lemon juice, pure olive oil, Dijon mustard, minced garlic, and several grinds of black pepper in a small bowl. Set this dressing aside.
- Heat 1 tablespoon of the pure olive oil in a large skillet over medium-high heat. Season the cubed boneless chicken pieces with salt and pepper. Add the chicken to the hot skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through.
- In a large serving bowl, combine the cooled quinoa, the halved cherry tomatoes, chopped cucumber, sliced red onion, and halved Kalamata olives.
- Pour the prepared lemon dressing over the quinoa and vegetable mixture. Use a large spoon to toss everything together until it is evenly coated.
- Add the cooked chicken, crumbled feta cheese, and chopped parsley to the bowl. Gently fold everything together one last time. Taste and season with additional salt and pepper if needed.
Notes
Serve the bowl warm or at room temperature.