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These hearty quinoa bowls are loaded with shredded chicken and fresh veggies, so make them your go-to when you need a healthy meal. Slow cook the chicken and quinoa together to cut down on the time you spend in the kitchen.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
slow-cook:
2 hrs 15 mins
chill:
30 mins
total:
3 hrs 5 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 1/2- or 4-qt. slow cooker combine chicken, the water, quinoa, and 1/2 tsp. of the salt. Cover and cook on low 2 1/4 hours or until quinoa is tender. Remove chicken from cooker. Transfer quinoa mixture to a large bowl.

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  • Shred chicken using two forks. Stir chicken, remaining 1/2 tsp. salt, oil, lemon juice, and crushed red pepper into quinoa mixture. Add cucumber, tomatoes, parsley, and green onions; toss to combine. Cover and chill at least 30 minutes (up to 8 hours).

  • Before serving, stir in mint and/or basil. Divide mixture among serving bowls. Top with olives.

Nutrition Facts

293 calories; fat 14g; cholesterol 41mg; saturated fat 2g; carbohydrates 24g; mono fat 7g; poly fat 2g; insoluble fiber 4g; sugars 2g; protein 18g; vitamin a 1898.4IU; vitamin c 27.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 6.5mg; vitamin b6 0.7mg; folate 101.2mcg; vitamin b12 0.1mcg; sodium 549mg; potassium 649mg; calcium 71mg; iron 3.9mg.
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