Description
This Greek quinoa bowl with chicken is a protein-forward, meal-prep-friendly recipe made with quinoa, fresh vegetables, feta, and a creamy cucumber yogurt sauce.
Ingredients
Units
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Greek Quinoa Salad
- 2 cups cooked quinoa
- 1 cup cucumber, peeled, seeded, finely chopped
- 1/4 cup red onion or shallot, finely chopped
- 1 cup grape tomatoes, finely chopped
- 1/2 cup Kalamata olives, finely chopped
- 1/4 cup parsley, finely chopped
- 3/4 cup feta, crumbled
- 3 medium grilled chicken breasts, diced
- 3 tbsp olive oil
- 1/8 cup red wine vinegar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Oregano, to taste
Cucumber Yogurt Sauce
- 1 cup Greek yogurt
- Juice of 1/2 lemon
- 1 tsp garlic
- 1/2 cup cucumber
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a large bowl, combine all quinoa salad ingredients.
- Toss well until evenly dressed and seasoned.
- Blend all cucumber yogurt sauce ingredients until smooth.
- Portion quinoa salad into bowls or meal prep containers and drizzle with sauce before serving (or store sauce separately)
Notes
- For best meal prep results, store the sauce separately and drizzle right before eating.
- This bowl is delicious cold or at room temperature.
- Prep Time: 20
- Category: Meal prep, lunch, dinner
- Method: No-cook (Assembly)
- Cuisine: Mediterranean / Greek-Inspired