Jul 14 2026
Restaurants›The Stubborn Mule›Cava Recipe

Cava Recipe

Inspired by The Stubborn Mule
Time45m
Serves4

Make Cava Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base

Proteins

Toppings

Dressings

Method

Preparation of Base

  1. 1

    Cook the Rice and Quinoa

    In a saucepan, combine 1 cup of brown rice and 1 cup of quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the grains are cooked and water is absorbed.

Cooking Proteins

  1. 2

    Prepare the Proteins

    While the grains are cooking, grill the chicken until it reaches an internal temperature of 165°F (75°C), about 6-7 minutes per side. If using canned chickpeas, drain and rinse them under cold water.

Toppings Preparation

  1. 3

    Chop the Vegetables

    Dice the cucumber and tomatoes. Thinly slice the red onion and slice the Kalamata olives. Set aside the diced vegetables in separate bowls.

  2. 4

    Prepare the Feta

    Crumble the feta cheese into small pieces and set aside.

Assembly

  1. 5

    Assemble the Bowl

    In a large bowl, layer the cooked brown rice and quinoa as the base, followed by grilled chicken and chickpeas. Top with diced cucumber, tomatoes, red onion, Kalamata olives, and crumbled feta cheese.

  2. 6

    Add Dressings

    Drizzle the tzatziki sauce and lemon vinaigrette over the assembled bowl to taste.

More from The Stubborn Mule