On Saturday Portland got a major heat wave. We don’t get really hot weather here very often, so when it does happen, it’s hard to know what to do, or wear, or eat. Alex and I spent a lot of the day reading in the shade and drinking iced tea. When dinnertime rolled around, we wanted to make something cool and refreshing that was pretty simple to make and that wouldn’t result in an even hotter kitchen. Enter this lovely little grilled chicken and quinoa bowl with cucumber, tomato and feta.
I was inspired to make a quinoa-chicken-arugula-tomato salad by this blog post, and we made just a few changes of our own. The result is a tasty dinner that’s light and healthy but more filling than a typical salad. This dish is great eaten slightly warm or cold, and the leftovers are great eaten cold for lunch the next day. I’m sure we’ll be making this over and over again.
Grilled Chicken and Quinoa Bowl with Arugula, Tomato, Cucumber & Feta
Adapted from Could I Have That?
Serves 4 (or 2 with leftovers for lunch)
1 cup tricolor quinoa (cook with 2 cups water)
2 boneless skinless chicken breasts (buy precooked for a shortcut)
2 large handfuls arugula
1 small cucumber (we used two tiny pickling cucumbers)
1/2 medium heirloom tomato
1 small handful feta cheese
Salt and pepper to taste
Start the quinoa cooking in a rice cooker or on the stovetop with 2 cups of water, and get the chicken grilling or baking. While that’s happening, prep the other ingredients: wash and dry the arugula, slice the cucumber and roughly chop the tomato.
When the quinoa and chicken are both cooked, let them cool a bit and then chop up the chicken. Scoop the quinoa into a big bowl, mix in the chicken, tomato, cucumber, and arugula. Sprinkle on the feta, give the whole thing a nice glug of olive oil and add salt & pepper to taste. Mix it up.
Serve in individual bowls or just dive in. Pair with rosé, iced tea or lemonade. Stay cool.