Harvest Quinoa Bowl
Harvest Quinoa Bowl
Olivelle
4
30 minutes
20 minutes
Fall flavors in a bowl! This hearty quinoa bowl is packed with fresh fall fruits, kale, and tender chicken, all drizzled with a sweet and rich orange and fig dressing. It’s perfect for meal prep and will keep you coming back for more all week long!
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Ingredients
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2 Chicken Breasts, cut in ½” cubes
3 Tbsp Blood Orange Infused Olive Oil, divided
2 Tbsp Harvest Fig Barrel Aged Balsamic
1 Tbsp Feta & Herb Dipper & Seasoning
½ tsp Lime Fresco Sea Salt, divided
2 cups Quinoa, cooked
1 cup Purple Kale, chopped
½ Medium Red Apple, thinly sliced
¼ cup Pomegranate Seeds
4 Tbsp Hazelnuts, chopped
¼ cup Feta Cheese
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4 Tbsp Blood Orange Olive Oil
2 Tbsp Harvest Fig Barrel Aged Balsamic
2 tsp Feta & Herb Dipper & Seasoning
½ tsp Lime Fresco Infused Sea Salt
Directions
In a bowl, toss chicken, 2 Tbsp Blood Orange Infused Olive Oil, 2 Tbsp Harvest Fig Barrel Aged Balsamic, 1 Tbsp Feta & Herb Dipper & Seasoning, and ½ tsp Lime Fresco Infused Sea Salt. Let marinate for 30 minutes.
Heat 1 tsp Blood Orange Infused Olive Oil in a skillet over medium-high heat. Add chicken and cook until no longer pink, about 6-7 minutes.
Meanwhile, whisk the ingredients together for the dressing.
Combine chopped kale with remaining 2 tsp Blood Orange Infused Olive Oil to help soften kale.
In a bowl add the quinoa, kale, and dressing. Toss to combine.
Top bowl with cooked chicken, apple, pomegranate seeds, hazelnuts, and feta cheese.
1 comment
Ellen
I love all your recipes, but have been unsuccessful in trying to print them out… is there another format?
I love all your recipes, but have been unsuccessful in trying to print them out… is there another format?