cart

Mediterranean Chicken and Quinoa Bowl

Ingredients

Salad:

  • Quinoa
  • 2 cups cooked shredded chicken
  • 1 large cucumber, cubed
  • 2 cups cherry tomatoes, halved
  • 1 jar (12 ounces) whole artichoke hearts, drained and halved
  • 1 can (15 ounces) garbanzo beans, drained
  • 1 cup whole pitted kalamata olives
  • 8 whole pepperoncini
  • 1 cup crumbled feta cheese

Dressing:

  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 2 cloves garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper

Directions

  1. Using a fine mesh strainer, rinse quinoa. Follow rice cooker directions for cooking quinoa.
  2. In a large shallow bowl, arrange ingredients.
  3. Using a small blender or food chopper, blend dressing ingredients until smooth. Drizzle dressing over ingredients in bowl. Cover and refrigerate remaining dressing for another use.

 Test Kitchen Tip: For easy meal planning, prepare Slow Cooker Basic Shredded Chicken. Reserve remaining chicken for other meals. 

 

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

JOIN OUR COMMUNITY

Subscribe to receive exclusive discounts, exciting product information, delicious recipes, and helpful tips.

Sample Product Label
Back to Top to the top