Recipe: Quick Quinoa Bowl …..

I love Summer holidays, in particular the Fourth of July. The thing that I loved most were the cook-outs and barbecues that would gather all my friends and family. What I didn’t love was a fridge jammed packed with tupperware that would never be eaten. Truth is, my family was (and still is) not one to really eat leftovers. I don’t know why but trying to get them to eat leftovers is like trying to get Amanda Bynes not to take selfies on Instagram — in a word difficult. This year, I am determined not to be stuck with piles of food that will go to waste, so I created this simple recipe that I am calling the Quick Quinoa Bowl. It uses all the items we typically have leftover after the 4th; veggies kebabs, roast/bbq chicken and garnish/salad greens and puts them over a bed of quinoa. It’s delicious, healthy, quick and best of all, my family will be none the wiser that they are consuming leftovers….wins all the way around in my book…….


- 1 cup quinoa

- 2 cups chicken broth or water

- 1 cup cooked chicken, shredded or chopped

- 2 cups roasted vegetables* (leftover kebabs are great)

- ½ cup baby spinach

- 3 tablespoons flat leaf parsley, chopped

- ¼ cup feta cheese, optional


- Place quinoa in fine mesh strainer & rinse thoroughly before cooking to remove any residue.

- If preferred, toast quinoa in dry skillet prior to cooking to bring out the grain’s natural nutty flavor.

- If not roasting, combine quinoa and chicken stock/water in large pot and bring to a boil. Reduce heat, cover with lid and simmer for about 15 minutes or until all liquid has been absorbed.

- Divide spinach among bowls and spoon quinoa over. The heat of the quinoa will wilt the spinach.

- Place roasted vegetables and chicken over quinoa, sprinkle with feta and garnish with parsley.


* If you are not using leftover vegetables, then I suggest the following mix: 2 squash prepared, 2 carrots, 1 red bell pepper, 2 white onions and 5 stalks of asparagus. Cut vegetables into 1” pieces and place onto large baking sheet. Coat with olive oil, salt, pepper and 1 teaspoon of dried oregano. Bake at 450 degrees until vegetables are tender, approximately 20 minutes.

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