Roasted Red Pepper & Feta Quinoa Bowls
Products you'll need:
Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken BrothVIEW FULL PRODUCT INFORMATION (opens a new window)
- 1 1/2 cups (375 mL) quinoa, rinsed & drained
- 1 carton Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
- 2 tbsp (30 mL) olive oil
- 4 pieces boneless, skinless chicken breast, cubed
- 1 medium red onion, chopped
- 1 red pepper, chopped
- 2 tbsp (30 mL) dried oregano
- 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
- 2 cups (500 mL) shredded green leaf lettuce
- 1 container SAPUTO feta cheese
- 1 cup (250 mL) canned chickpeas (garbanzo beans)
- 1 cup (250 mL) chopped fresh tomatoes
- 1 cup (250 mL) chopped seedless cucumber
- 1/2 cup (125 mL) chopped Kalamata olives (optional)
- In a medium pot, combine quinoa with 3 cups (750 mL) broth. Bring to simmer, cover and cook for 15 minutes. Turn off heat and rest, covered, for 5 minutes. Fluff gently with a fork, set aside.
- In a large non-stick skillet, heat oil over medium-high. Sauté chicken for 3-5 minutes, or until no pink remains. Add onion, red pepper and oregano; cook 3-5 minutes or until vegetables soften slightly.
- Stir in soup and remaining broth; bring to simmer. Reduce heat and cook, stirring often, for 6-8 minutes or until sauce is thickened and chicken is cooked through.
- Divide cooked quinoa evenly among 8 serving bowls. Top with chicken and sauce, lettuce, feta cheese, chickpeas, tomatoes, cucumbers and olives, if using. Serve immediately.
This recipe is delicious with a variety of grains; try brown rice, barley, wheat berries, millet or spelt.
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|Amount Per Serving|
|Dietary Fibre||5 g|
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