Quinoa, Veggie & Chicken Bowl


  • 2 1/2 cups low sodium chicken broth
  • 2 cups quinoa
  • 15 oz. can green beans (drained)
  • 15 oz. can whole kernel corn (drained)
  • 10-15 cherry tomatoes (halved)
  • 16 oz. can chunked, cooked, chicken breast (drained)
  • 6 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1/4 cup chopped parsley
  • 1 tsp. minced garlic
  • 1/4 tsp. pepper


  1. Using a large sized sauce pan, bring 2 1/2 cups of low sodium chicken broth and 2 cups of quinoa to a boil. Cover and then simmer for 10 minutes. Stir occasionally.
  2. While the quinoa is simmering, in a large bowl combine, 1-15 oz. can of green beans (drained), 1-15 oz. can of whole kernel corn (drained), 10-15 cherry tomatoes (halved) and 16 oz. of chunked, cooked boneless chicken breast (leftover, canned, or rotisserie) or cooked turkey. Gently toss.
  3. Once the quinoa is finished cooking, remove it from the pan and spread thinly on a clean baking sheet so it can cool quickly.
  4. Mix together 6 tbsp. olive oil, 1tbsp. lemon juice, ¼ cup chopped parsley, 1tsp. minced garlic, and ¼ tsp. pepper.
  5. Add the cooled quinoa to the vegetables and chicken. Drizzle the dressing over the mixture and gently toss.
  6. Serve 1/8th of the mixture in a bowl alongside you favorite piece of fresh fruit or yogurt.


Tip: Freeze the leftovers in single servings for a lunch or quick dinner. This meal can be served cold or heated in the microwave. The dressing in step 4, works great as a meat marinade, or can be cooked with meat for a unique flavor. Use the dressing in Step 4 to top your favorite salads.

Scroll To Top