Mediterranean Quinoa Bowl
This Mediterranean Quinoa Bowl features fresh vegetables, chicken and quinoa drizzled with a light lemon vinaigrette dressing.
Calories: 536kcal
Servings:
Ingredients
For Quinoa
- ⅔ cup quinoa uncooked
- 2 cups chicken broth
- ⅛ tsp salt
- ½ cup spinach leaves
For Bowl Assembly
- 6 ounces cooked chicken chopped, both white and dark meat. We used rotisserie chicken.
- ½ cup cucumber chopped
- 1 cup cherry tomatoes halved
- ¼ cup Kalamata olives pitted
- 2 Tbsp red onion finely diced
- 2 Tbsp Lemon Vinagrette dressing use The Holy Mess recipe or a bottled dressing of your choice
Instructions
For Quinoa
- Place the quinoa in a fine-mesh sieve and rinse with cold water (unless your quinoa is labeled pre-rinsed).
- Pour the quinoa and broth into a small saucepan over medium high heat. Sprinkle with salt.
- Bring to a simmer, cover the pot, and simmer for 15 to 20 minutes until the liquid is absorbed and the quinoa is cooked. Remove from the heat.
- Allow the quinoa to sit, covered, for about 5 minutes, then lift the lid, fluff the quinoa, and serve. (Makes 2 servings of 1 cup each. One cup of quinoa will be used per bowl.)
To Assemble Bowls
- Add 1 cup quinoa to each bowl and mix in the spinach while the quinoa is still warm.
- Top with chicken, then cucumber, tomatoes, olives and onion.
- Drizzle each bowl with 1 Tbsp Lemon Vinaigrette and serve.
WW Information
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Notes
Nutrition
Calories: 536 kcalCarbohydrates: 43 gProtein: 32 gFat: 26 gSaturated Fat: 4 gPolyunsaturated Fat: 5 gMonounsaturated Fat: 15 gCholesterol: 68 mgSodium: 1363 mgPotassium: 828 mgFiber: 6 gSugar: 4 gVitamin A: 1206 IUVitamin C: 21 mgCalcium: 78 mgIron: 5 mg
