English    Canada Canada

Mediterranean Chicken and Quinoa Bowl

Mediterranean Chicken and Quinoa Bowl

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Quinoa
  • 2 cups cooked shredded chicken
  • 1 large cucumber, cubed
  • 2 cups cherry tomatoes, halved
  • 1 jar (12 ounces) whole artichoke hearts, drained and halved
  • 1 can (15 ounces) garbanzo beans, drained
  • 1 cup whole pitted kalamata olives
  • 8 whole pepperoncini
  • 1 cup crumbled feta cheese

Directions

  1. Using a fine mesh strainer, rinse quinoa. Follow rice cooker directions for cooking quinoa.
  2. In a large shallow bowl, arrange ingredients.
  3. Using a small blender or food chopper, blend dressing ingredients until smooth. Drizzle dressing over ingredients in bowl. Cover and refrigerate remaining dressing for another use.

 Test Kitchen Tip: For easy meal planning, prepare Slow Cooker Basic Shredded Chicken. Reserve remaining chicken for other meals. 

 

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Interested in receiving emails, recipes and tips?

Sample Product Label
image to the top