Mediterranean Chicken Quinoa Bowl

Method

1. 1

   Combine 1 cup rinsed quinoa and 2 cups water or vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until water is absorbed.

2. 2

   Whisk together 5 tablespoons extra virgin olive oil, 1 juiced lemon, 1.5 teaspoons pomegranate molasses, 2 minced garlic cloves, 1.5 teaspoons dried oregano, 0.8 teaspoons salt, and 0.3 teaspoons black pepper in a small bowl. Set aside half for the dressing, and rub the rest over 1.5 pounds boneless skinless chicken breasts.

3. 3

   Heat a skillet or grill pan over medium-high heat. Cook the chicken until browned and cooked through, then let it rest for 12 minutes before slicing.

4. 4

   Remove quinoa from heat, fluff with a fork, and let cool for about 10 minutes.

5. 5

   In a large bowl, toss the cooled quinoa with 1 cup drained and rinsed chickpeas, 1.5 cups halved cherry tomatoes, 1 cup diced cucumber, 0.3 cups finely chopped red onion, 0.3 cups pitted and halved kalamata olives, 0.3 cups chopped fresh parsley, 0.3 cups dried cranberries, and 0.3 cups toasted and chopped almonds.

6. 6

   Pour the reserved dressing over the bowl and toss well. Top with sliced chicken and 0.5 cups crumbled feta cheese, then serve.