Mediterranean Quinoa Bowl with shredded chicken, chickpeas, diced cucumber, cherry tomatoes, beets, olives, crumbled feta and a dollop of tzatziki
Mediterranean Quinoa Bowl

This is a light, healthy grain bowl that you can whip up easily and feel good feeding to your loved ones. Quinoa forms the base, which is then topped with seasoned shredded chicken, fresh vegetables and feta cheese. A creamy tzatziki sauce brings it all together. You can either use store-bought tzatziki, or make a batch of your own. See the note at the bottom of the recipe if you’d like to make it yourself.

Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl with shredded chicken, chickpeas, diced cucumber, cherry tomatoes, beets, olives, crumbled feta and a dollop of tzatziki
Prep Time 15 minutes
Cook Time 20 minutes
This is a light, healthy grain bowl that you can whip up easily and feel good feeding to your loved ones. Quinoa forms the base, which is then topped with seasoned shredded chicken, fresh vegetables and feta cheese. A creamy tzatziki sauce brings it all together. You can either use store-bought tzatziki, or make a batch of your own. See the note at the bottom of the recipe if you’d like to make it yourself.
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Course Main Course
Servings 4

Ingredients
 

  • 1 cup rainbow quinoa
  • 1 small onion, sliced
  • 2 garlic cloves, chopped finely
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 ½ cups shredded cooked chicken
  • ¾ cup chicken broth
  • 1 can chickpeas, rinsed and drained
  • 1 cup cooked beets, cubed
  • 1 cup chopped cucumber
  • 6-8 ounce container tzatziki, or make your own
  • 1 cup cherry tomatoes, large ones halved
  • 6 ounces feta, crumbled
  • ½ cup pitted kalamata olives
  • extra virgin olive oil for drizzling

Instructions
 

  • Start by cooking the quinoa according to the package directions. When it is finished, keep it covered and warm.
  • Warm the olive oil in a medium skillet. Add the onion with a pinch of salt and cook until softened, about 8 minutes. Add the garlic, cumin, paprika and oregano and cook for one more minute. Add the chicken, broth and chickpeas and bring to a low simmer. Taste for seasoning and add more salt if needed. Keep warm while the quinoa finishes cooking, and you gather your other ingredients.
  • To serve, spoon the quinoa into 4 bowls. Top each with the chicken and chickpea mixture, then the beets, cucumber, tomatoes, feta and olives. Dollop with the tzatziki, drizzle with olive oil and serve.

Notes

*Tzatziki is a simple condiment made from thick Greek yogurt, chopped or shredded cucumber, and other flavorings such as fresh herbs, garlic and lemon. To make your own, place ½ cup Greek yogurt in a bowl. Add ¼ cup chopped or shredded cucumber, a squeeze of lemon juice, a pinch of salt, and if you like a finely grated garlic clove. Add chopped fresh mint, cilantro or dill.
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