Mediterranean Chicken and Quinoa Bowl

Mediterranean Chicken and Quinoa Bowl
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Quinoa
  • 2 cups cooked shredded chicken
  • 1 large cucumber, cubed
  • 2 cups cherry tomatoes, halved
  • 1 jar (12 ounces) whole artichoke hearts, drained and halved
  • 1 can (15 ounces) garbanzo beans, drained
  • 1 cup whole pitted kalamata olives
  • 8 whole pepperoncini
  • 1 cup crumbled feta cheese

Directions

  1. Using a fine mesh strainer, rinse quinoa. Follow rice cooker directions for cooking quinoa.
  2. In a large shallow bowl, arrange ingredients.
  3. Using a small blender or food chopper, blend dressing ingredients until smooth. Drizzle dressing over ingredients in bowl. Cover and refrigerate remaining dressing for another use.

 Test Kitchen Tip: For easy meal planning, prepare Slow Cooker Basic Shredded Chicken. Reserve remaining chicken for other meals. 

 

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