Ingredients:

  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) vegetable or chicken broth
  • 1/2 tsp (3g) salt
  • 1 lb (450g) chicken breast, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (2g) garlic powder
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (35g) red onion, finely diced
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (60g) hummus
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tbsp (15ml) red wine vinegar
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. Toast the rinsed quinoa in a dry pan for 2 minutes to enhance the flavor.
  2. Combine the toasted quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove the saucepan from heat and let it sit, covered, for 5 minutes before fluffing the quinoa with a fork.
  4. Toss chicken breast cubes with 1 tbsp olive oil, dried oregano, and garlic powder.
  5. Heat a skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and caramelized on all sides, approximately 6–8 minutes.
  6. In a small bowl or jar, whisk together the 1/4 cup olive oil, lemon juice, minced garlic, red wine vinegar, and black pepper until emulsified.
  7. Divide the fluffy quinoa equally among four bowls.
  8. Top each bowl with a portion of seared chicken, diced cucumbers, cherry tomatoes, red onion, chopped parsley, crumbled feta, and a scoop of hummus.
  9. Drizzle the lemon-herb vinaigrette over the bowls before serving.