Watercress, Chicken, and Feta Quinoa Bowl
Recipe GLPRf637bbda9ea9f3
A vibrant Mediterranean-inspired grain bowl featuring fluffy quinoa simmered in chicken stock, tossed with a fresh watercress and herb paste, tender roasted chicken, and toasted cashews. Finished with tangy feta cheese for a balanced, nutrient-dense main course.
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Ingredients
½ garlic clove, peeled and minced
5 oz watercress
2 oz fresh spinach
2 oz fresh rocket (arugula)
½ Zest of ½ lemon
6 oz quinoa
2 cups chicken stock
8.8 oz cooked roasted chicken, cut into bite-sized pieces
45 unsalted cashew nuts
1 tbsp extra-virgin olive oil, divided
1 tbsp extra-virgin olive oil for drizzling
Sea salt and freshly ground black pepper to taste
4 oz crumbled feta cheese
Directions
Mince the garlic clove finely. Place it in a food processor along with the watercress, fresh spinach, rocket, and lemon zest. Drizzle with 1 tablespoon of olive oil. Pulse until the mixture becomes a coarse, vibrant green paste. Set aside.
Rinse the quinoa under cold running water until the water runs clear. Transfer to a medium saucepan and add the chicken stock. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover with a lid, and cook for 15 minutes until the quinoa is tender and fluffy and the liquid is fully absorbed.
Remove the cooked quinoa from the heat and let it rest for 1 minute. Transfer to a large mixing bowl and add the watercress paste. Stir well to combine, breaking up any clumps and evenly distributing the green paste throughout the warm quinoa.
Fold the roasted chicken pieces and unsalted cashew nuts into the quinoa mixture. Mix gently but thoroughly to ensure everything is well combined.
Taste the mixture and season generously with sea salt and freshly ground black pepper to your preference.
Divide the quinoa mixture among four serving bowls. Top each bowl with a generous portion of crumbled feta cheese and drizzle lightly with the remaining olive oil. Serve warm or at room temperature.
