Teriyaki Chicken Quinoa Bowl
Sharing our favorite quinoa bowl today! My Teriyaki Chicken Quinoa Bowl is the perfect weekday lunch or dinner for feeling great!
I love having new simple lunch and dinner ideas that are not only beautiful but completely delicious as well. This power packed bowl does not disappoint! I’ve packed it with so many of my favorite healthy ingredients together and drizzle just a touch of teriyaki sauce. This meal will keep you going for hours. Simple and healthy, love it!
Cook your quinoa according to the package directions. Place in a bowl.
What Is Quinoa?
Quinoa (pronounced “keen-whah”) a grain, but it’s actually a seed — one that originated thousands of years ago in the Andes Mountains. Dubbed “the gold of the Incas,” it’s treasured because of its nutritive value (more protein than any other grain or seed!). It’s loved for its yummy, nutty flavor.
How To Cook Quinoa
Cooking quinoa is actually simple. First, you want to rinse the quinoa. Place the quinoa in a strainer and rinse with cold water for a minute.
To cook quinoa, use one part quinoa to two parts liquid. Place both the quinoa and the liquid in a saucepan, and bring it to a boil. Reduce the heat to a simmer, cover and let the seeds cook for 10 to 15 minutes — or until the water is absorbed, the seed is translucent and the germ is partially detached.
When cooked, quinoa has a crunchy, nutty flavor. It works great in savory side salads, mixed into veggie burgers and more. I also love it as a hot breakfast cereal — just pour in some cow, soy or almond milk and add chopped nuts for a crunchy topping.
You’ll also need spinach, cherry or grape tomatoes, shelled edamame, chicken breast and water chestnuts.
Quinoa Bowl Recipe
Layer your ingredients over a nice bowl of baby spinach. I like to top with some chopped fresh cilantro too.
Healthy and so delicious!
Be sure to drizzle a touch of your favorite prepared teriyaki sauce over top. Gently mix and enjoy!
- 8 cups fresh baby spinach leaves
- 2 cups cooked shredded chicken breast I used rotisserie chicken
- 2 cups cooked quinoa
- 1 cup shelled edamame
- 2 cups water chestnuts drained
- 1/4 cup chopped fresh cilantro
- 1/4 cup teriyaki sauce
Place baby spinach into 4 serving bowls. Layer spinach with chicken breast, tomatoes, cooked quinoa, shelled edemame, water chestnuts and chopped cilantro.
Drizzle with prepared teriyaki sauce, gently toss and eat.
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