Quinoa, Broccoli and Chicken Bowls
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time10 mins
Marinade Time25 mins
Total Time55 mins
Servings: 6 to 8
Calories: 699kcal
- 12 oz. quinoa
- 2 lbs. chicken tenders boneless
- 1 cup vegetable oil
- ½ cup olive oil
- ⅔ cup white vinegar
- 3 cloves garlic minced or crushed
- ½ tsp. salt
- 2 Tbs. Dijon mustard
- 1 tsp. oregano
- 1 tsp. basil
- black pepper to taste
- 1½ lbs. broccoli chopped
- 1 red bell pepper diced
- 15 oz. can whole black olives drained and quartered
Cook the quinoa according to package directions.
Cool after cooking.
Whisk together oils, vinegar, garlic, salt, mustard, oregano, basil, and pepper.
Spoon ¼ cup dressing over the chicken and marinate for 20-30 minutes.
Grill chicken or cook in a skillet with oil.
Combine cooked quinoa, broccoli, red pepper, olives, and dressing
Serve with grilled chicken.
Calories: 699kcal | Carbohydrates: 49g | Protein: 45g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1538mg | Potassium: 1336mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1720IU | Vitamin C: 129mg | Calcium: 148mg | Iron: 5mg