Greek Bowl with Chicken

Recipe by: Aline

Ingredients

For the Salad:

• cooked quinoa
• chopped fresh veggies (cucumber, tomato, red onion, bell peppers)
• fresh greens (kale, arugula, spinach, lettuce, etc.)
• feta cheese, cubed or crumbled (or vegan feta)
• olives (optional)
• chicken souvlaki (sub for chickpeas for a vegetarian version)

For the Dressing:

• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp Dijon mustard
• 1/4 cup red wine vinegar or apple cider vinegar
• 1 tsp salt
• 1/2 tsp freshly-ground black pepper
• 1/2 cup olive oil

Directions

1. Combine dressing ingredients in a jar with a tight-fitting lid. Shake well to combine. Set aside.
2. Cook the chicken souvlaki. They can either be grilled on the skewers, or fried in a pan (cast iron works great!) over medium heat until golden and crisp on the outside, and cooked through. Set aside.
3. Create a base of cooked quinoa (hot or cold, depending on your personal preference) in your bowl. Top with veggies, greens, and other toppings, and drizzle with dressing overtop. Enjoy!

Notes

• If saving some for leftovers, leave bowls unassembled and store ingredients separately. Otherwise your greens may get soggy.