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Fresh Mediterranean Quinoa Bowl with Grilled Chicken

Mediterranean quinoa bowl - featured image
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A quick, healthy, and flavorful Mediterranean quinoa bowl featuring grilled chicken, fresh veggies, and a lemon vinaigrette, perfect for summer meals.

Ingredients

Scale
  • 1 cup quinoa (uncooked) – rinse well to remove bitterness
  • 2 cups water or low-sodium vegetable broth (for cooking quinoa)
  • 2 tablespoons extra virgin olive oil (adds richness and smooth mouthfeel)
  • 1 tablespoon fresh lemon juice (brightens the quinoa)
  • 2 tablespoons chopped fresh parsley (fresh and herbaceous)
  • Salt and pepper to taste
  • 2 boneless, skinless chicken breasts (about 8 ounces / 225 grams each)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (adds savory depth)
  • Juice of 1 lemon
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper
  • 1 cup cherry tomatoes, halved (sweet and juicy)
  • ½ cup cucumber, diced (cool and crisp)
  • ¼ cup Kalamata olives, pitted and sliced (adds briny tang)
  • ¼ cup red onion, finely chopped (optional, for a bit of sharpness)
  • ¼ cup crumbled feta cheese (for a creamy, salty finish)
  • Fresh basil or mint leaves for garnish (optional, aromatic touch)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon fresh lemon juice (for dressing)
  • 1 teaspoon Dijon mustard (helps emulsify and adds tang)
  • 1 teaspoon honey or maple syrup (balances acidity)
  • Salt and pepper to taste (for dressing)

Instructions

  1. Rinse 1 cup (170 g) of quinoa thoroughly under cold water using a fine mesh sieve.
  2. Combine quinoa with 2 cups (475 ml) water or vegetable broth in a medium saucepan.
  3. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  4. Remove from heat and let it sit, covered, for 5 minutes.
  5. Fluff with a fork and stir in 2 tablespoons olive oil, lemon juice, chopped parsley, salt, and pepper. Set aside.
  6. In a bowl, whisk together 2 tablespoons olive oil, juice of 1 lemon, 2 cloves minced garlic, 1 teaspoon oregano, salt, and pepper.
  7. Add chicken breasts and coat evenly. Let it marinate at room temperature for 15-20 minutes (or up to 2 hours in the fridge if prepping ahead).
  8. In a small bowl, whisk 3 tablespoons olive oil, 1 tablespoon lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
  9. Heat a grill pan or skillet over medium-high heat.
  10. Add the chicken breasts and cook for 5-7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear.
  11. Avoid flipping too often to get nice grill marks.
  12. Remove chicken and let rest for 5 minutes before slicing.
  13. While the chicken cooks, halve cherry tomatoes, dice cucumber, slice olives, and chop red onion. Crumble the feta cheese.
  14. Divide the warm quinoa into serving bowls.
  15. Top with grilled chicken slices, fresh veggies, olives, and feta.
  16. Drizzle with the lemon vinaigrette and garnish with fresh basil or mint if desired.
  17. Give everything a gentle toss or leave it layered for a beautiful presentation.
  18. Serve immediately.

Notes

If quinoa feels dry after cooling, add a splash of olive oil or lemon juice before serving. Resting the chicken after grilling keeps it juicy. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Dressing can be made ahead and stored in the fridge for up to 3 days. For a vegetarian version, substitute grilled chicken with roasted chickpeas or marinated tofu.

Nutrition

Keywords: quinoa bowl, grilled chicken, Mediterranean, healthy recipe, summer meals, easy recipe, lemon vinaigrette, fresh veggies

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