Greek Quinoa Bowl (Printable Version)

Quinoa, grilled chicken, cool cucumber, hearty olives, and feta blend for a light Mediterranean-style meal.

# Everything You’ll Need:

→ Dressing & Marinade

01 - Kosher pepper, add as much as you like
02 - Kosher salt, sprinkle in to taste
03 - 1 teaspoon dried basil
04 - 2 teaspoons dried oregano
05 - 1 garlic clove, finely chopped
06 - 0.5 tablespoon lemon zest
07 - 1 tablespoon honey
08 - Juice squeezed from 2 lemons
09 - 60 millilitres avocado oil or olive oil

→ Quinoa Bowls

10 - 130 grams pitted kalamata olives
11 - 150 grams crumbled feta cheese
12 - 1 medium red onion, finely diced
13 - 4 Roma tomatoes, chopped up
14 - 1 English cucumber, diced
15 - 4 boneless, skinless chicken breasts
16 - 270 grams dry quinoa

# Steps to Cook:

01 - Pop the kalamata olives and crumbled feta over each serving. Pour over the rest of your dressing. That's it, time to eat.
02 - Spoon out the cooled quinoa into bowls. Layer on the grilled chicken, the onions, diced cucumber, and chopped tomatoes.
03 - Set your grill pan or barbecue to a medium-high temp. Place the chicken on and cook for about 6–8 minutes per side. It's ready when the middle hits 74°C.
04 - Cover the chicken breasts with a third of your marinade and toss so they're coated all over. Save the rest in a different cup or dish for later as dressing.
05 - Grab a little jar and add avocado oil, fresh lemon juice, honey, lemon zest, shredded garlic, oregano, basil, and then shake in some salt and pepper. Stir like crazy till it blends together.
06 - Toss dry quinoa with 480 millilitres water and a big pinch of salt in a pot. Heat on medium, let it bubble away with no lid for 12–15 minutes until it's soft. If any water remains, just drain it off and let the grains cool down.

# Extra Suggestions:

01 - Leftovers will keep in the fridge for up to four days if stored in a sealed container.
02 - If you don't have honey, grab maple syrup instead.
03 - Make sure chicken ends up at least 74°C before eating.
04 - Any mild oil like grapeseed will do if olive oil isn't handy.
05 - Take chicken off the grill before it dries out.
06 - Boneless thighs swap in nicely in place of breasts.
07 - Going meatless? Just skip the chicken and add more veggies.
08 - If you're getting lunch ready ahead, keep the dressing by itself until serving time.

Back