Mediterranean Bowl Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water using a fine mesh sieve. In a medium saucepan combine rinsed quinoa, 2 cups water or broth, 1/2 tsp salt, and 1 tbsp olive oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with fork and keep warm.

Prepare vegetables

Preheat oven to 425°F (220°C). Slice the eggplant into 1/2-inch rounds or 1-inch cubes (about 1 medium eggplant). Slice zucchini into 1/2-inch rounds or half-moons. Core and cut bell peppers into 1-inch pieces. Place eggplant, zucchini and peppers on a large baking sheet. Toss with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Roast vegetables

Spread vegetables in a single layer (use two sheets if crowded). Roast for 20 minutes, stir or flip pieces, then add the cherry tomatoes (1 cup) scattered among the vegetables. Roast another 8–12 minutes until vegetables are tender, edges caramelized and tomatoes are blistered. Remove from oven and keep warm. If eggplant seems oily, blot with a paper towel.

Marinate chicken

Pat chicken breasts dry. In a bowl combine 2 tbsp lemon juice, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Add chicken and coat well. Let marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Grill or pan-sear

Heat a grill or heavy skillet over medium-high heat and lightly oil the surface. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice into strips or bite-size pieces.

Prepare cucumber

Grate 1/2 cup cucumber and place in a clean towel or paper towels. Squeeze firmly to remove excess moisture (this prevents watery tzatziki).

Mix sauce

In a small bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 1 tbsp chopped dill or mint, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt or lemon as desired. Chill while other components finish.

Prepare fresh items

Dice 1 medium cucumber into small cubes. Crumble 1/2 cup feta cheese. Chop 2 tbsp fresh parsley. Cut 2 lemon wedges.

Assemble bowls

Divide warm quinoa between 2 bowls (about 1 cup cooked quinoa per bowl). Arrange roasted eggplant, zucchini and peppers, blistered tomatoes, sliced grilled chicken and diced cucumber in separate sections on top of each quinoa portion so colors are distinct. Spoon 2–3 tbsp tzatziki over the chicken or vegetables (or serve on the side). Sprinkle each bowl with about 1/4 cup crumbled feta (split the 1/2 cup) and 1 tbsp chopped parsley. Drizzle a little extra-virgin olive oil (1/2 tsp) and add a pinch of red pepper flakes if desired. Serve with lemon wedge for squeezing over the bowl.

Taste and adjust seasoning with salt, pepper or an extra squeeze of lemon. Serve bowls warm or at room temperature. Leftover components (quinoa, vegetables, chicken, and tzatziki) store separately in airtight containers in the refrigerator for up to 3 days.