Mmmmmm. Nothing says SUMMER like a bowl of FRESH and colorful ingredients. This combination of garden vegetables, freshly cut herbs, squeezed lemon, quinoa, chicken, and feta cheese will satisfy that summertime craving. Super quick and easy. Cook the quinoa, chop the vegetables, toss it all together, and wallah! You have dinner.
I used canned chicken and canned olives, though you could easily cook up some chicken and shred it yourself if preferred. I always have canned chicken on hand just in case my fridge is empty and I don’t have time to get to the grocery store or cook up a bunch of meat. Using both canned and fresh ingredients in a meal is a great way to incorporate your food storage into your daily routine without sacrificing any fresh or nutritional qualities of your meal.
I went with a hint of mediterranean flair today by using olive oil, balsamic vinegar, and squeezed lemon as a dressing with feta cheese to top off the greek touch. Enjoy!
Mediterranean Chicken Quinoa Bowls
3/4 cup uncooked quinoa (1 1/2 cup cooked)
1 1/2 cup water (for quinoa)
1 bouillon cube
1/2 medium cucumber (1 cup diced)
1 large tomato (1 cup diced)
1/2 cup sliced olives
1 cup shredded chicken
1 TBSP olive oil
1 TBSP balsamic vinegar
juice of 1/2 lemon
1/2 cup feta cheese
1/8 cup chopped chives
salt & pepper tt
Yield: 1 medium sized bowl, serves 3-4
Cook the quinoa by bringing the water, quinoa, and bouillon cube to a boil. Cover and bring the water to a simmer for 10-15 minutes (until the quinoa becomes fluffy and translucent). Let the quinoa cool then add all of the rest of the ingredients. Toss together till just mixed and the salad will be ready to serve. This salad also makes superb leftovers when the flavors really have time to sink in and tastes great cold.