Need a healthy yet tasty weeknight meal? Try this quinoa veggie feta protein bowl! It’s filling, healthy, quick to make and is so good you’ll be craving it!
Now that we are deep into fall things are about to get busy. Not that they haven’t been busy already, but the hustle and bustle of the holiday are just about to hit and you are going to need your energy. Well, I know I am going to need my energy. I’m also going to need quick and healthy dinners to make for my family and myself.
I have been eating low carb, for the most part, and it has been going well. But since I’ve started getting back into running I’ve noticed that I haven’t had quite the energy or the stamina that I need to get those miles, especially since I’m pushing the baby in the jogging stroller. So I decided to add some healthy carbs back into my diet. We will see if it helps…Related: Try this Quinoa Asparagus Salad with Lemon Pesto Drizzle
This quinoa veggie feta protein bowl is great because I can have it on the table in 20 minutes as long as I have the meat prepared ahead of time. I like to have chicken baked and shredded and ready to go each week…more about that here. If you are really organized and have your food prepped, you could have the quinoa precooked and the veggies cut ahead of time. I love to use bell peppers and zucchini, but truthfully any vegetable will work. Broccoli and cauliflower? Heck yeah!
For me, there is something methodical and relaxing about cutting the vegetables and throwing them in the pan. I do this while the quinoa is cooking. 
Quinoa Veggie Feta Protein Bowl
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or chicken broth
- 2 bell peppers, sliced and diced
- 2 zucchini, sliced and diced
- 1 clove garlic, minced
- 1/2 onion, diced
- 2 tablespoons olive oil
- 1-2 cups chicken breast, cooked and shredded
- 1/2 crumbled feta
- freshly ground pepper to taste
Instructions
- Prepare quinoa using water or chicken broth according to package directions.
- Heat up diced onion and garlic in olive oil over medium heat in a large pan.
- Once onions appear clear, add vegetables and sauté until cooked.
- Add chicken to heat up.
- Remove from heat and stir in feta so it gets melty.
- Serve chicken and vegetables over quinoa with freshly ground pepper.
This is one of my favorite weeknight meals right now! How would you make it?
PIN THIS FOR LATER
Thanks for sharing at the What’s for Dinner Party!
This looks delicious! We just started the Whisk It Wednesday link party and I thought you might be interested in sharing there too! Thanks, Carrie
I love your photos Jessa – I’d keep the peppers and courgettes in the bowl and switch the chicken and feta for something like marinated tofu or barbecued jackfruit I think! 🙂 Thanks for sharing at Fiesta Friday – I can see your general link up but not a co-host link? This week its Trupti @ http:myculinarysaga.com and Laurena @ http:www.lifediethealth.wordpress.com Many Thanks