Description
This is a copycat recipe of First Watch®’s Quinoa Power Bowl. I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes, and shredded carrots. The recipe is quite simple, and the dish is a complete meal all-in-one, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.
Ingredients
- 2 cups chicken stock
- 1 cup quinoa, rinsed
- 1 lemon, zested and juiced
- 3 tablespoons olive oil
- 1 teaspoon freshly cracked black pepper
- ¼ teaspoon salt
- 2 cups finely chopped cooked chicken
- 1 ½ cups water
- 1 (14 ounce) can diced tomatoes, drained
- 1 (4 ounce) package crumbled feta cheese
- ½ cup half-and-half
- ½ cup shredded carrots
- 1 tablespoon pesto sauce
- 1 teaspoon dried oregano
Instructions
- Make quinoa: Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer
- covered
- until quinoa is tender
- about 15 minutes. Remove from heat and let stand
- covered
- for 5 minutes.
- Make lemon dressing: Whisk lemon zest
- lemon juice
- olive oil
- pepper
- and salt in a small bowl.
- Make bowl: Stir lemon dressing
- chicken
- water
- diced tomatoes
- feta cheese
- half-and-half
- carrots
- pesto sauce
- and oregano into cooked quinoa. Cook over medium heat
- stirring frequently
- until thick and creamy
- about 15 minutes. Spoon into individual bowls.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4