Green Quinoa Chicken Bowl

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


Green Quinoa Chicken Bowl

  • 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

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


  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.

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