This is one of my favorite quick meals! It is a variation of the typical meal I would bring with me to work when I was still teaching–one bowl, lots of healthy nutrition, and easy to eat! No heating up is required, which was SO helpful when I was teaching and only had 20 minutes to eat lunch!
This meal is super versatile, too–you can switch out the protein, the veggies, the carb, and even change out the herbs and seasonings to make whatever type of quinoa bowl you want–Asian inspired, a taco bowl, etc. I stuck with the Greek theme here because I needed olives in my life!
The hardest part of this super simple recipe is prepping all the ingredients, so if you can buy pre-chopped onions, frozen cooked quinoa, and of course pre-pitted olives, that helps so much! I also used dried parsley because I already had it on hand. There are several ways you could shortcut this recipe–use a food processor for the veggies, buy lemon juice instead of juicing whole lemons, etc–but I personally enjoy all the prep work so I don’t mind doing it all myself.
The recipe below makes one quinoa bowl, but this is really easy to double or triple and make multiple servings at a time. I made 5 servings on a Sunday afternoon and ate it for dinner all week!
Easy Chicken Quinoa Bowl, aka Quinoa Tabouli Bowl (from Fixate)
½ cup cooked quinoa
1⁄3 cup chopped onion (approx. ½ medium onion)
1⁄3 cup chopped tomato (approx. ½ medium tomato)
1⁄3 cup chopped cucumber (approx. ½ medium cucumber)
¾ cup cooked chopped chicken breast, boneless, skinless
1 dash sea salt (or Himalayan salt)
1 tsp. extra-virgin olive oil
1 Tbsp. lemon juice
1 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh parsley
10 kalamata olives, pitted and whole or chopped
Combine all the ingredients and toss to combine. Keep in an airtight container in the refrigerator and serve chilled.
Container counts (per bowl): 1 red, 1 yellow, 1 green, 1 orange, 1 tsp