Quinoa Bowls with Chicken and Vegetables

Ingredients

• 2 cups chicken broth
• 1 cup quinoa
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• ½ yellow onion, chopped
• 2 zucchinis, chopped
• 1 clove garlic, minced
• 1 head broccoli, chopped
• 1 pint grape tomatoes, halved
• 1 pound rotisserie chicken, boned and chopped
• 1 (5.5 ounce) package crumbled goat cheese
• 1 avocado, sliced
• 1 lemon, juiced

Step 1

Bring the chicken broth and quinoa to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the quinoa is tender—this usually takes about 15 to 20 minutes. Season it with a bit of salt and pepper once it’s done.

Step 2

While the quinoa is cooking, pour some olive oil into a pan and warm it up over low heat until it’s shimmering. Toss in the bell pepper and onion, and sauté them gently for a minute or two. Then, turn the heat up to medium-high and add the zucchini and garlic. Keep cooking until the zucchini starts to soften and the onion turns translucent—this should take around 5 to 7 minutes.

Step 3

Stir in the broccoli and cook just until it brightens up, then season the veggies with salt and pepper. Add the tomatoes and sauté them quickly until they begin to soften and wrinkle, about 5 minutes. Finally, add the chicken to the pan and let everything warm through for another 5 minutes or so.

Step 4

When everything’s ready, fluff the quinoa and divide it between six bowls. Pile on the veggies and chicken, then top each bowl with some goat cheese, slices of avocado, and a squeeze of fresh lemon juice for a bright finish.