Roasted Red Pepper & Feta Quinoa Bowls

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe tips

This recipe is delicious with a variety of grains; try brown rice, barley, wheat berries, millet or spelt.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 370
Fat 12 g
Carbohydrate 40 g
Dietary Fibre 5 g
Protein 25 g
Calcium 2 %DV

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