Lemon Quinoa Bowl with Chicken, Cucumber and Feta
Fluffy quinoa topped with golden seared chicken, crisp cucumber and cherry tomatoes, finished with a bright lemon dressing and crumbled feta. A light, high-protein bowl that comes together on the stovetop.
- Total
- 45 min
- Prep 15 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Absorption rice
- Savory
- Light
- Stovetop
- Oven
Instructions
-
Rinse the quinoa under cold water until the water runs clear, then drain well. Put it in a small saucepan with 300 ml water and 1/4 tsp salt. Bring to a boil, then lower the heat, cover and simmer for 15 minutes, until the water is absorbed and the grains look translucent with a visible curl. Take the pan off the heat and let it stand, covered, for 5 minutes, then fluff with a fork.
~20 min
Rinsing removes bitter saponins from the quinoa's surface, and the 1:2 ratio lets the grains absorb all the water for fluffy, separate results.
Absorption rice Keep the lid on and resist stirring while the quinoa simmers; the grains should show a visible white curl when the water is fully absorbed.
-
While step 1 cooks
While the quinoa cooks, cut the cucumber into 1 cm dice and halve the cherry tomatoes. Zest the lemon into a small bowl, then squeeze in 2 tbsp lemon juice. Whisk in 1 tbsp olive oil, 1/4 tsp salt and the black pepper.
~5 min
Zesting before juicing captures the lemon's aromatic oils, and whisking oil into juice creates a temporary emulsion that coats evenly.
-
Pat the chicken breast dry and cut it into 2 cm pieces. Season with the remaining 1/4 tsp salt. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. Add the chicken in a single layer and cook for 4 minutes without moving it, until the underside is golden. Turn the pieces and cook for 4 more minutes, until browned and the center reaches 74°C/165°F.
~4 min
Drying the chicken prevents surface moisture from steaming, so the hot pan can brown it through the Maillard reaction instead.
Searing Pat the chicken bone-dry and leave it untouched for the first 4 minutes; moving it too early tears the crust before it releases from the pan.
-
Divide the quinoa between two bowls. Top with the chicken, cucumber and cherry tomatoes. Spoon the lemon dressing over everything and crumble the feta on top. Serve right away.
~5 min
Dress the quinoa while it is still warm: it absorbs the lemon juice and olive oil better than when cold, so every grain tastes seasoned.