Chicken Quinoa Bowl - Rollin' Oats - Market & Cafe

Chicken Quinoa Bowl

Recipe by Personal Chef, Donna G.

(Gluten Free)

Serves 2-4


  • 1 pound Boneless, skinless chicken breast or tenders
  • 1 cup uncooked Quinoa
  • 1 3/4 cups Broth
  • 1 cup Cherry tomatoes
  • 1 package of Crimini or button mushrooms, quartered
  • 1 cup Fresh basil leaves, chopped
  • 1/2 cup Almond slivers, toasted
  • 1/4 cup Extra virgin olive oil
  • 2 Tbsp. Fresh lemon juice
  • 1 Tbsp. Balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 medium Garlic clove, minced
  • 1 tsp. Brown sugar
  • 1/4 tsp Kosher salt and cracked black pepper


Cook quinoa and let it cool. Cut chicken into bite size pieces. Season and saute chicken pieces until cooked through set aside. Brown mushrooms and saute grape tomato halves and set aside. In another bowl add lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar, salt and pepper gradually whisk in olive oil. Combine the quinoa, chicken, cherry tomatoes, basil and nuts. Pour the dressing over the salad ingredients and toss to coat. Serve at room temperature or chilled.