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Green Quinoa Chicken Bowl

Megan Mitchell

With quinoa, chicken and veggies, clean eating never looked so good.



  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 ounces snow peas, halved on a bias
  • 1 bunch asparagus, cut into 2-inch pieces
  • 1 head purple cauliflower, cut into small florets
  • 1 chicken breast, pounded 1/4-inch thin
  • Extra virgin olive oil
  • 2 small lemons
  • 3-4 radishes, sliced thin on a mandolin
  • Micro arugula, for garnish
  • Salt and pepper to taste
  • For the herb sauce:
  • 2 tablespoons dill
  • 1/2 cup roughly chopped chives
  • 1/4 cup mint leaves
  • 2 tablespoons flat leaf parsley
  • 1/4 cup packed basil leaves
  • 1 garlic clove, chopped
  • 3 tablespoons EVOO
  • Salt and pepper to taste

Let's get Cooking...

  1. Cook quinoa according to package instructions. Fluff with a fork once cool.
  2. While the quinoa cooks, bring a large pot of salted water to a boil. In a large bowl, make an ice bath. Blanch the snow peas and asparagus together for 1 - 1 1/2 minutes or until tender-crisp. Immediately place in the ice bath. Drain and pat dry.
  3. Blanch the cauliflower for 2 1/2 - 3 minutes or until tender-crisp. Immediately place in the ice bath. Drain and pat dry.
  4. Preheat a grill to medium high. Season the pounded out chicken breast with a little EVOO, salt and pepper. Grill 2 - 3 minutes per side until cooked through. Remove and squeeze over the juice of half a lemon. Let sit and then thinly slice.
  5. While the chicken is cooking, make the herb sauce. Combine sauce ingredients in a food processor until smooth. Pour over the cooled quinoa. (You want to wait until it cools before adding so the herbs don't turn brown.) Squeeze the other half of the lemon over. Mix and taste for seasoning. Add more salt or pepper if needed.
  6. To assemble, place some of the herbed quinoa in the bottom of a bowl followed by a few slices of chicken. Top with the snow peas, asparagus, cauliflower and radish. Squeeze a little lemon juice over the veggies and sprinkle with salt and pepper. Sprinkle with some of the micro greens.