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Fresh Mediterranean Quinoa Bowl with Grilled Chicken

Mediterranean quinoa bowl with grilled chicken - featured image
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A vibrant, fresh Mediterranean quinoa bowl with smoky grilled chicken, nutty quinoa, and crisp, tangy veggies, perfect for a light and satisfying summer meal.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped (or 1 tsp dried)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, finely diced
  • ¼ cup kalamata olives, pitted and sliced
  • ¼ cup crumbled feta cheese (optional)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional: fresh mint leaves for garnish

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
  2. While quinoa cooks, combine garlic, oregano, 3 tablespoons olive oil, lemon juice, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Let marinate for at least 10 minutes.
  3. Heat a grill pan or skillet over medium-high heat. Place chicken breasts on the pan and cook for about 5-7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest for 5 minutes before slicing thinly.
  4. Chop cherry tomatoes, cucumber, red onion, and olives. Soak red onion in cold water for 5 minutes if desired to mellow sharpness, then drain well.
  5. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
  6. In a large bowl, combine cooked quinoa, chopped vegetables, and parsley. Pour dressing over and toss gently to coat evenly.
  7. Divide quinoa mixture into bowls, top with sliced grilled chicken and crumbled feta. Garnish with fresh mint if using.

Notes

Rinsing quinoa is crucial to remove bitterness. Marinate chicken for at least 10 minutes for best flavor. Use a meat thermometer to ensure chicken is cooked to 165°F. Soak red onion in cold water to mellow sharpness. Toss quinoa and veggies with dressing while quinoa is still warm for better flavor absorption. Rest chicken after grilling to lock in juices.

Nutrition

Keywords: quinoa bowl, grilled chicken, Mediterranean, healthy recipe, summer meal, easy lunch, gluten-free, high protein

Find it online: https://shimmersnack.com/fresh-mediterranean-quinoa-bowl-with-grilled-chicken-easy-healthy-recipe-for-summer-meals/