Harvest Quinoa Bowl
This vibrant quinoa bowl brings together the warmth of fig balsamic-marinated chicken, the crunch of hazelnuts, and the freshness of apple and pomegranate for a perfect autumn-inspired meal. Tossed with a zesty blood orange vinaigrette, it's hearty, healthy, and full of flavor.
View Original PDFIngredients
Bowl
- 2 Chicken Breasts, cut in ½” cubes
- 3 Tbsp Blood Orange Infused Olive Oil, divided
- 2 Tbsp Harvest Fig Barrel Aged Balsamic
- 1 Tbsp Feta & Herb Dipper & Seasoning
- ½ tsp Lime Fresco Infused Sea Salt, divided
- 2 cups Quinoa, cooked
- 1 cup Purple Kale, chopped
- ½ Medium Red Apple, thinly sliced
- ¼ cup Pomegranate Seeds
- 4 Tbsp Hazelnuts, chopped
- ¼ cup Feta Cheese
Dressing
- 4 Tbsp Blood Orange Infused Olive Oil
- 2 Tbsp Harvest Fig Barrel Aged Balsamic
- 2 tsp Feta & Herb Dipper & Seasoning
- ½ tsp Lime Fresco Infused Sea Salt
Directions
- In a bowl, toss the chicken with 2 Tbsp blood orange olive oil, 2 Tbsp fig balsamic, 1 Tbsp dipper seasoning, and ½ tsp salt. Let marinate for 30 minutes.
- Heat 1 tsp olive oil in a skillet over medium-high heat. Add the marinated chicken and cook until no longer pink, about 6–7 minutes.
- Meanwhile, whisk together the ingredients for the dressing.
- Massage the chopped kale in the remaining 2 tsp olive oil to soften it.
- In a large bowl, combine the cooked quinoa, massaged kale, and dressing. Toss until coated.
- Top each bowl with the cooked chicken, sliced apple, pomegranate seeds, chopped hazelnuts, and crumbled feta. Serve and enjoy!