Quinoa Bowl Recipe

Time45m

Serves2

Chicken, Purple Kale, Feta, Piquillo Peppers, Red Onion, Creole Vinaigrette

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Ingredients

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1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.

2
Grill the Chicken
Season the chicken breasts with salt and pepper. Preheat a grill or grill pan over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

3
Chop Vegetables
While the quinoa and chicken are cooking, chop the purple kale into bite-sized pieces, slice the red onion thinly, and chop the piquillo peppers into strips.

4
Combine Ingredients
In a large bowl, combine the cooked quinoa, sliced chicken, purple kale, piquillo peppers, and red onion. Crumble the feta cheese over the top.
5
Dress the Bowl
Drizzle the Creole vinaigrette over the assembled ingredients and toss gently to combine. Adjust seasoning with salt and pepper to taste.