Speedy Mediterranean Quinoa Bowls
Speedy Mediterranean Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl Assembly
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 lemon, for juice
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Cook the quinoa: Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min
- 2
Prepare the chicken: While the quinoa cooks, pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
⏱️ 7 min
- 4
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each bowl with equal portions of cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
⏱️ 5 min
- 5
Finish and serve: Drizzle each bowl with extra virgin olive oil and a squeeze of fresh lemon juice. Garnish with chopped fresh parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Mediterranean Quinoa Bowls
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl Assembly
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 lemon, for juice
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Cook the quinoa: Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min - 2
Prepare the chicken: While the quinoa cooks, pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
⏱️ 7 min - 4
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each bowl with equal portions of cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
⏱️ 5 min - 5
Finish and serve: Drizzle each bowl with extra virgin olive oil and a squeeze of fresh lemon juice. Garnish with chopped fresh parsley before serving.
⏱️ 3 min