Here’s another little (or I guess I should say big) healthy, grain bowl that I made for dinner a few nights ago. This one was really delicious and could easily be made into a vegetarian meal by swapping out the grilled chicken and replacing it with oven roasted chickpeas. The earthy roasted veggies, nutty quinoa and creamy chevre are brightened by the flavors of fresh basil and mint and a squeeze of fresh citrus juice.
Note* I provided clickable links to the instructions for cooking the oven roasted veggies, marinated teriyaki chicken and quinoa if you’re unfamiliar with how to prepare these foods.
for 4 large dinner bowls:
2 cups cooked quinoa* (I used red this time)
4 large teriyaki marinated, grilled chicken breasts*
4 cups oven roasted veggies* (I used bell pepper, carrots, cauliflower, beets and purple onion)
fresh, minced garlic (optional)
4 to 6 oz. mild goat cheese, crumbled (I used Montrachet)
1 cup fresh basil + mint, chopped
lemon, lime or orange wedges (for squeezing over tops of bowls)
sea salt and freshly ground black pepper, to taste
Cook quinoa, chicken and oven roasted veggies according to the directions in the links provided, or use your own favorite recipes for these foods. Toss a little fresh minced garlic in with the oven roasted veggies, if you wish.
Arrange quinoa, chicken and oven roasted veggies in 4 individual serving bowls (I like using wide, shallow pasta bowls for this.)
Crumble goat cheese over each bowl, followed by the chopped, fresh herbs. Sprinkle a little salt and pepper over each bowl, followed by a squeeze of fresh citrus. Serve.