Quinoa Power Bowl
Ingredients
1 cup quinoa (uncooked)
1½ cups cherry tomatoes, halved
1 cucumber, diced
1 cup cooked edamame or chickpeas
¼ red onion, finely chopped
¼ cup fresh basil or mint, chopped
Juice of 1 lemon
2 tbsp olive oil
Salt & pepper to taste
2 grilled chicken breasts, sliced
Optional toppings: avocado slices, crumbled feta
1½ cups cherry tomatoes, halved
1 cucumber, diced
1 cup cooked edamame or chickpeas
¼ red onion, finely chopped
¼ cup fresh basil or mint, chopped
Juice of 1 lemon
2 tbsp olive oil
Salt & pepper to taste
2 grilled chicken breasts, sliced
Optional toppings: avocado slices, crumbled feta
Cooking Instructions
1. Cook quinoa according to package instructions. Let cool.
2. Season chicken breasts with olive oil, salt, pepper, and a pinch of garlic powder. Grill or pan-sear until cooked through. Let rest, then slice.
3. In a large bowl, combine tomatoes, cucumber, edamame, and red onion.
4. Stir in cooled quinoa and herbs.
5. Whisk together lemon juice, olive oil, salt, and pepper. Pour over the bowl and toss to coat.
6. Top each serving with grilled chicken slices and any optional toppings.
2. Season chicken breasts with olive oil, salt, pepper, and a pinch of garlic powder. Grill or pan-sear until cooked through. Let rest, then slice.
3. In a large bowl, combine tomatoes, cucumber, edamame, and red onion.
4. Stir in cooled quinoa and herbs.
5. Whisk together lemon juice, olive oil, salt, and pepper. Pour over the bowl and toss to coat.
6. Top each serving with grilled chicken slices and any optional toppings.
Quinoa Power Bowl
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Servings: 4
Calories: 450 Per Serving
Meal Type
Nutrition Facts
Protein: 34g
Carbohydrates: 35g
Fiber: 7g
Sugars: 5g
Fat: 18g
Sodium: 350mg
Carbohydrates: 35g
Fiber: 7g
Sugars: 5g
Fat: 18g
Sodium: 350mg
Applied Diet Types
- Dairy Free
- High Protein
Ingredients
1 cup quinoa (uncooked)
1½ cups cherry tomatoes, halved
1 cucumber, diced
1 cup cooked edamame or chickpeas
¼ red onion, finely chopped
¼ cup fresh basil or mint, chopped
Juice of 1 lemon
2 tbsp olive oil
Salt & pepper to taste
2 grilled chicken breasts, sliced
Optional toppings: avocado slices, crumbled feta
1½ cups cherry tomatoes, halved
1 cucumber, diced
1 cup cooked edamame or chickpeas
¼ red onion, finely chopped
¼ cup fresh basil or mint, chopped
Juice of 1 lemon
2 tbsp olive oil
Salt & pepper to taste
2 grilled chicken breasts, sliced
Optional toppings: avocado slices, crumbled feta
Cooking Instructions
1. Cook quinoa according to package instructions. Let cool.
2. Season chicken breasts with olive oil, salt, pepper, and a pinch of garlic powder. Grill or pan-sear until cooked through. Let rest, then slice.
3. In a large bowl, combine tomatoes, cucumber, edamame, and red onion.
4. Stir in cooled quinoa and herbs.
5. Whisk together lemon juice, olive oil, salt, and pepper. Pour over the bowl and toss to coat.
6. Top each serving with grilled chicken slices and any optional toppings.
2. Season chicken breasts with olive oil, salt, pepper, and a pinch of garlic powder. Grill or pan-sear until cooked through. Let rest, then slice.
3. In a large bowl, combine tomatoes, cucumber, edamame, and red onion.
4. Stir in cooled quinoa and herbs.
5. Whisk together lemon juice, olive oil, salt, and pepper. Pour over the bowl and toss to coat.
6. Top each serving with grilled chicken slices and any optional toppings.