Super Bowls from Bellalimento
Elevate your mealtime with the vibrant and nutritious 'Super Bowls from Bellalimento,' a flavorful recipe that's as wholesome as it is delicious. This dish features a hearty base of fluffy quinoa, perfectly cooked to tender perfection, and layered with fresh cherry tomatoes, crisp cucumber, creamy avocado, and baby spinach for a colorful medley of textures. Topped with tender grilled chicken strips and crumbled feta cheese, the bowls are brought to life with a zesty homemade dressing crafted from olive oil, lemon juice, honey, Dijon mustard, and a touch of salt and pepper. Ready in just 35 minutes, this recipe is ideal for busy weekdays or meal prep, offering a satisfying balance of protein, fiber, and healthy fats. Whether served fresh or prepped ahead for up to three days, these quinoa super bowls are a must-try for anyone craving a wholesome, creative, and customizable meal option. Keywords: quinoa bowl recipe, healthy meal prep, quick dinner ideas, fresh ingredients, homemade dressing.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 avocado
- 2 cups baby spinach
- 2 grilled chicken breast
- 0.5 cup feta cheese
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water in a fine mesh strainer.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the pan, and simmer for 15 minutes until the quinoa is tender and water is fully absorbed. Fluff with a fork and set aside.
While the quinoa cooks, wash and halve the cherry tomatoes. Peel and dice the cucumber. Slice the avocado and set all aside.
Roughly chop the baby spinach and slice the grilled chicken into strips.
To make the dressing, whisk together olive oil, lemon juice, honey, dijon mustard, salt, and black pepper in a small bowl until emulsified.
Divide the cooked quinoa evenly among 4 serving bowls as a base.
Top each quinoa base with equal portions of cherry tomatoes, cucumber, avocado slices, baby spinach, grilled chicken, and crumbled feta cheese.
Drizzle the homemade dressing over each bowl, giving everything a light toss to combine.
Serve immediately for a fresh and satisfying meal or refrigerate the assembled bowls (without dressing) in airtight containers for up to 3 days.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 8.6 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
