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Fresh Mediterranean Quinoa Bowl with Grilled Chicken

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A quick, easy, and healthy Mediterranean-inspired quinoa bowl featuring juicy grilled chicken, fresh veggies, and a tangy lemon dressing. Perfect for summer meals that are light yet satisfying.

Ingredients

Scale
  • 1 cup quinoa (uncooked), tri-color variety preferred
  • 2 cups water or low-sodium vegetable broth
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • 2 large boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced (English cucumber preferred)
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese (can substitute dairy-free if needed)
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons lemon juice (for dressing)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste (for dressing)

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness.
  2. In a medium saucepan, combine rinsed quinoa and 2 cups water or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes or until liquid is absorbed.
  3. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
  4. While quinoa cooks, whisk together 2 tablespoons olive oil, minced garlic, oregano, lemon juice, salt, and pepper to make marinade.
  5. Place chicken breasts in a shallow dish or zip-top bag and pour marinade over them. Let marinate for at least 15 minutes, up to 1 hour.
  6. Preheat grill or grill pan to medium-high heat. Grill chicken breasts for 5-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice into strips.
  7. Prepare veggies: halve cherry tomatoes, dice cucumber, thinly slice red onion, and pit and halve Kalamata olives. Toss with cooled quinoa.
  8. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
  9. Pour dressing over quinoa and veggie mixture and toss gently to combine.
  10. Add chopped parsley and mint, then top with sliced grilled chicken and crumbled feta cheese.
  11. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  12. Serve immediately or chill for 20-30 minutes to let flavors meld.

Notes

Marinate chicken for at least 15 minutes for best flavor. Rinse quinoa well to avoid bitterness. Keep dressing separate until serving to prevent sogginess. Let quinoa rest covered after cooking to fluff it up. If short on time, cook quinoa in advance and marinate chicken while quinoa cools.

Nutrition

Keywords: quinoa bowl, grilled chicken, Mediterranean recipe, healthy summer meal, easy dinner, fresh veggies, lemon dressing

Find it online: https://pokirecipes.com/fresh-mediterranean-quinoa-bowl-with-grilled-chicken-easy-healthy-recipe-for-summer-meals/