Harvest Quinoa Bowl

Harvest Quinoa Bowl Recipe

Ingredients

• Bowl

• 2 Chicken Breasts, cut in ½” cubes

• 3 Tbsp Blood Orange Infused Olive Oil, divided

• 2 Tbsp Harvest Fig Balsamic Vinegar

• 1 Tbsp Feta & Herb Dipper

• ½ tsp Lime Fresco 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 Olive Oil

• 2 Tbsp Harvest Fig Balsamic Vinegar

• 2 tsp Feta & Herb Dipper

• ½ tsp Lime Fresco Sea Salt

  
  

Directions for Harvest quinoa bowl recipe

1. In a bowl toss chicken, 2 Tbsp oil, 2 Tbsp balsamic, 1 Tbsp dipper, and ½ tsp salt. Let marinate for 30 minutes.

2. Heat 1 tsp oil in a skillet over medium high. Add chicken and cook until no longer pink, about 6-7 minutes.

3. Meanwhile, whisk the ingredients together for the dressing.

4. Massage chopped kale in remaining 2 tsp olive oil to help soften kale.

5. In a bowl add the quinoa, kale, and dressing. Toss to combine.

6. Top bowl with cooked chicken, apple, pomegranate seeds, hazelnuts, and feta cheese.