Recipes and Cooking Quinoa & Chicken Tabbouleh Bowls 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 23, 2018 Print Share Share Tweet Pin Email Prep Time: 20 mins Slow Cook Time: 2 hrs 15 mins Chill Time: 30 mins Total Time: 3 hrs 5 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 12 ounce skinless, boneless chicken breast halves 1 ½ cup water 1 cup quinoa, rinsed and drained 1 teaspoon sea salt ¼ cup olive oil ¼ cup lemon juice ½ teaspoon crushed red pepper 2 cup seeded, quartered, and sliced cucumber 1 ½ cup chopped tomatoes or quartered grape tomatoes 1 cup chopped fresh Italian parsley ½ cup sliced green onions ¾ cup chopped fresh mint and/or basil ¼ cup sliced pitted kalamata olives Directions 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. 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. Print Nutrition Facts (per serving) 293 Calories 14g Fat 24g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 293 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 41mg 14% Sodium 549mg 24% Total Carbohydrate 24g 9% Total Sugars 2g Protein 18g Vitamin C 27.6mg 138% Calcium 71mg 5% Iron 3.9mg 22% Potassium 649mg 14% Folate, total 101.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.