Name: Mediterranean Quinoa Protein Bowl
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup quinoa, uncooked; 2 cups water; 2 large boneless, skinless chicken breasts (about 1 lb); 2 tbsp olive oil, divided; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp kosher salt, divided; 1/2 tsp black pepper; 1 pint cherry tomatoes, halved; 1 cucumber, diced; 1/2 small red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1 lemon, zested and juiced

Mediterranean Quinoa Protein Bowl

HomemadePepper3101

This Mediterranean Quinoa Protein Bowl is a vibrant, nutrient-dense meal that brings together the earthy flavor of quinoa, juicy grilled chicken, and crisp, colorful vegetables. The zesty lemon vinaigrette ties everything together with a bright, refreshing finish that makes every bite pop. It's perfect for a weeknight dinner, meal prep, or a hearty lunch, and it's loaded with protein, fiber, and all the Mediterranean goodness you crave—while keeping things naturally gluten-free and wholesome. Each bowl is a beautiful mosaic of flavors, textures, and colors that will leave you feeling satisfied and energized.

Ingredients

Instructions

Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
While quinoa cooks, preheat grill pan or outdoor grill to medium-high. Pat chicken breasts dry and brush with 1 tbsp olive oil. Season with oregano, garlic powder, 1/2 tsp salt, and black pepper. Grill chicken for 5-6 minutes per side or until cooked through and juices run clear. Let rest for 5 minutes, then slice thinly.
Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley.
Make the lemon vinaigrette: In a small bowl, whisk together remaining 1 tbsp olive oil, lemon zest, lemon juice, and remaining 1/2 tsp salt.
To assemble, divide quinoa among 4 bowls. Top each with grilled chicken slices, cherry tomatoes, cucumber, and red onion. Drizzle with lemon vinaigrette and sprinkle with fresh parsley. Serve immediately.