Mediterranean Quinoa Bowl
6
Points®
1 serving
Enjoy this summertime recipe from Chef Kelsey Nixon.
Items
Plain low fat Greek yogurt
¼ cup(s)
Cucumber
2 Tbsp, diced
Lemon zest
2 tsp
Fresh lemon juice
2 Tbsp
Garlic
1 clove(s), grated
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Cooked quinoa
½ cup(s)
Skinless original seasoning rotisserie chicken breast
2 oz, shredded
Plum tomato
1 medium, chopped
Olives
6 olive(s), sliced
Crumbled feta cheese
2 Tbsp
How to Prepare
Combine yogurt, cucumber, lemon zest and juice, garlic, salt and pepper in a small bowl. Toss together quinoa, chicken, tomato, olives and feta; top with yogurt mixture.
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