Greek Inspired Quinoa Bowls

I had the idea to do a whole Greek spread for Christmas this year, but my family soundly rejected that idea, so I figured I’d have to make it all for myself! These bowls are so, so good and I love having so many (easy to make!) elements so that every bite is a little different. And as usual, there are SO many ways you could switch this recipe up too.

THE RECIPE

This one has quite a few elements, so let’s take a look at all of them:

• the greens – as you know, I love spinach so that’s what I used here! I’ve got some storage tips below so that it lasts all week for you. I also threw in some mint which just brings so much freshness and flavor to the whole bowl as well
  substitution ideas: whatever hearty greens you’d like will work here! And truly any herb is great in all kinds of salads, they pack so much flavor
• the chicken – a lemon chicken brings another layer of punchy flavor to the bowl! if you wanted to keep this vegetarian friendly you could definitely leave it out
  substitution ideas: any protein you’d like, or leave it out entirely! you could also switch up the marinade so that it’s a different flavor
• the roasted chickpeas – these bring a fun crunch to the bowl, and the spices make for a new flavor too!
  substitution ideas: since the primary part these play is their texture, you could substitute them for your favorite nut, toasted please!
• the quinoa salad – all you need for this is cooked quinoa, grape tomatoes, a cucumber, and balsamic vinaigrette. simple and delicious
  substitution ideas: switch up for any kind of veg you’d like, or add more to it in the form of feta if that’s your thing
• the hummus – I used store bought roasted red pepper hummus, although you could make your own if you’d like!
  substitution ideas: tzatziki would also be delicious here, instead of or in addition to the hummus!
• the pita – you know I love some bread!

STORAGE & REHEATING

Storing Greens

I’ve found that, regardless of the greens you’re storing, your best bet is to wash them and make sure they’re as dry as humanly possible. then, place in a large storage bag along with one or two paper towels to capture any remaining moisture. Doing this I’ve found that anything, even my spinach, will easily last all week

Reheating

This is a perfect no-reheat meal, so no concerns there! Take your meal out of the fridge and enjoy 🙂

Yield: 5 servings

Greek Inspired Quinoa Bowl

These Greek Inspired Quinoa Bowls have enough components that every bite is a little bit different, but it's still so easy to make! These will fill you up and keep you going all day long, no sad lunch salads here.

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Ingredients

for the chicken

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• 2 chicken breasts
• juice of 2 lemons
• 3 tbsp olive oil, divided
• 2 tsp salt
• 1 tsp pepper
• 2 cloves garlic, grated

for the roasted chickpeas

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• 1 can chickpeas, drained
• 2 Tbsp olive oil
• 1/2 tsp salt
• chili powder & cumin to taste

for the quinoa salad

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• 1 cup quinoa
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 2 cloves garlic, grated
• 1 tsp dijon mustard
• salt to taste
• 1 english cucumber, sliced
• 1 pint grape tomatoes, halved

for assembly

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• spinach
• mint
• roasted red pepper hummus
• pita

Instructions

1. cook the chicken: cut the chicken breasts in half lengthwise so they're half as thick as they originally were. in a medium bowl, combine the lemon juice, 2 Tbsp olive oil, salt, pepper, and garlic. add the chicken breasts to it and mix to coat. mix regularly while marinating for 20 minutes
2. heat a large skillet over medium heat with the remaining 1 Tbsp of oil. add the chicken and cook for about 5-7 minutes per side, depending on their thickness, until the chicken reaches 160*. carryover heat will take it up to 165*. set aside
3. roast the chickpeas: preheat the oven to 425*. drain the chickpeas and pat them dry on several sheets of paper towels. remove any skins that pop off, then transfer them to a large baking sheet. toss with the olive oil and salt then roast for 20-25 minutes or until crisp. remove from the oven and immediately toss with the spices. let cool
4. cook the quinoa: combine the quinoa with 2 cups of water and 2 tsp salt. bring to a boil then reduce to a simmer and cook until all of the liquid is absorbed. let cool
5. make the balsamic vinaigrette: in a small bowl, combine the balsamic vinegar, grated garlic, dijon mustard, and a pinch of salt. whisk while slowly streaming in the olive oil. taste and adjust the seasoning as needed
6. make the quinoa salad: combine the cooked quinoa, sliced cucumber, grape tomatoes, and balsamic vinaigrette. set aside
7. enjoy! store each element separately until ready to eat. arrange the chicken, roasted chickpeas, quinoa salad, and hummus on a bed of spinach and mint. serve with pita and enjoy!

Notes

see details in the post above for storage tips and substitution ideas!