This Mediterranean Quinoa Salad Bowl is loaded with delicious and filling veggies, topped with creamy hummus, and comes together in just 25 minutes!
Ingredients
2 cup
Quinoa, cooked
4 cup shredded
Chicken breast, boneless, skinless, grilled
1 cup
Cucumber
(English; chopped)
1 cup
Tomato
(fresh; diced)
1 clove(s)
Garlic
(minced)
1/2 tsp
Oregano, dried
1 dash
Black pepper
1 pinch
Salt
1 can (15oz)
Chickpeas, canned, drained
(rinsed)
2 cup
Baby spinach
1/3 cup
Feta cheese, cow
(or store-bought vegan)
1/2 cup
Olives
(chopped)
4 tbsp
Red onion
4 tsp
Parsley, fresh
(chopped)
1 fruit
Lime
(wedges for serving)
1 cup
Greek yogurt, plain, fat-free
(for serving)
Instructions
Cook the quinoa according to package directions, about 15 minutes.
Grill or pan-sear chicken breasts.
In a bowl, combine the diced tomatoes, cucumbers with oregano, garlic, salt, and pepper and a dash of olive oil. Set aside to blend the flavors.
To serve, spoon the cooked quinoa into the bottom of a bowl. Arrange the chicken, chickpeas, spinach, cucumber-tomato salad, feta, olives, and red onion around the edge of the bowl. In the center, spoon the greek yogurt. Top with fresh parsley and garnish with the lime wedge.
Notes:
Quick Tip:
To make this recipe vegan friendly, swap out the feta cheese for vegan tofu feta cheese or store-bought vegan feta and nix the Tzatziki (or make your own with your favorite dairy-free yogurt).
Don't like chickpeas on their own? Add in some leftover falafel, shredded chicken, or turkey meatballs.
No quinoa? Try this recipe with couscous or brown rice.
