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Rinse the Trader Joe's Organic Quinoa under cold water. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.

While the quinoa cooks, prepare the vegetables. Dice the Persian cucumbers, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.

In a small bowl, whisk together the Trader Joe's Greek Extra Virgin Olive Oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper for the Lemon-Herb Dressing.

Once the quinoa is cooked, gently warm the Trader Joe's Steamed Lentils according to package directions (microwave or stovetop).

To assemble the power bowls, divide the cooked quinoa and warmed lentils among 4 serving bowls. Top each bowl with the diced cucumbers, halved cherry tomatoes, sliced red onion, and halved Kalamata olives.

Add a generous dollop of Trader Joe's Hummus to each bowl. Sprinkle with Trader Joe's Feta Cheese Crumbles and chopped fresh parsley. Top with shredded or diced Trader Joe's Just Chicken.

Drizzle each power bowl with the Lemon-Herb Dressing just before serving. Enjoy!


Rinse the Trader Joe's Organic Quinoa under cold water. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.

While the quinoa cooks, prepare the vegetables. Dice the Persian cucumbers, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.

In a small bowl, whisk together the Trader Joe's Greek Extra Virgin Olive Oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper for the Lemon-Herb Dressing.

Once the quinoa is cooked, gently warm the Trader Joe's Steamed Lentils according to package directions (microwave or stovetop).

To assemble the power bowls, divide the cooked quinoa and warmed lentils among 4 serving bowls. Top each bowl with the diced cucumbers, halved cherry tomatoes, sliced red onion, and halved Kalamata olives.

Add a generous dollop of Trader Joe's Hummus to each bowl. Sprinkle with Trader Joe's Feta Cheese Crumbles and chopped fresh parsley. Top with shredded or diced Trader Joe's Just Chicken.

Drizzle each power bowl with the Lemon-Herb Dressing just before serving. Enjoy!
