Simple, quick, and healthy. These are some of the best words to associate with dinner, but we all can probably attest to the fact that it isn’t always easy or realistic. Until quinoa …
This is one of our all time favorite meals. It has a ton of protein, veggies, and flavor. In total, it probably takes about 25 minutes to make, and is incredibly filling. It is one of those stand alone dishes that is so good alone, that it doesn’t need a side. That means less prep and less clean up. Win, win.
The beauty in a quinoa bowl (or rice), is that there are endless opportunities. It is a really good meal to make when you have odds and ends in the refrigerator that need to be used up. The veggies and protein could be different every single time.
As long as you have quinoa on hand, you will probably have some variation of veggies to make this with when you need a quick meal. I will say though, I think the feta is the best part, so I would be sure to have that on hand as well.
The following recipe was inspired by a similar recipe on Dashing Dish, but we made a few minor adjustments to our preference.
1 Cup Uncooked quinoa
1 Tbs Garlic, minced (or 1 tsp garlic powder)
1 Medium zucchini, diced
1 Medium bell pepper, diced
½ Medium sweet onion, diced
½ tsp Salt
¼ tsp Pepper
1 Tbs Balsamic vinegar
1 cup Tomatoes
1 cup Corn
1 ½ cup Cooked chicken diced (about 3 breasts)
½ cup Crumbled feta cheese
1 egg Over medium, or scrambled
- Bake the chicken (recipe here)
- Boil 2 cups of water, add 1 cup of quinoa, and let slowly boil for 20 minutes (cook according to package)
- Meanwhile, sauté the garlic, zucchini, bell pepper, and onion in olive oil until soft in a large skillet
- Add the corn and balsamic vinegar to the vegetables
- Once cooked, add the quinoa and baked chicken (cut up) into the skillet
- If you want egg throughout the mixture, scramble it now and then add it to the skillet*
- Let simmer for about 10 minutes on low heat
- Add tomatoes and feta to the top and serve while hot
- If you want your egg over medium on top of the bowl, cook it and then gently place on top to finish it off*
*Sometimes I make the chicken and chop the veggies ahead of time, either the day before or in the morning, so that I can just throw it in when the time comes.
Photography by Samantha Brooks.