A one-bowl wonder of quinoa, grilled chicken and corn, red peppers, pine nuts, basil and provolone cheese. It’s as perfect for a weeknight meal as it is served at a summer barbecue potluck.
Recipe developed in partnership with Wisconsin Cheese.
We all remember the first time we had quinoa right? And the first time we learned how to say it? “Oh, so it’s not quinn-oh-ah?” Oops.
It wasn’t that long ago, at least for me.
And now it’s a part of my regular diet, and maybe yours too. I love how versatile it is, that it’s great both cold and hot, and that it goes with just about everything.
Quinoa bowls are one of my favorite weeknight meals. You can just throw whatever you happen to have in the fridge— meat, veggies, cheese and herbs— together with some quinoa and call it dinner.
I love the mixture of grilled ingredients and fresh ingredients in this recipe. The grilled corn is smoky and tender, but the red pepper is bright and has a nice crunch. So many other veggies, like tomatoes and zucchini, would be a lovely addition so feel free to get creative. The chicken can also easily be left out for a vegetarian option.
These quinoa bowls are perfect for whatever you need them to be— easy dinner, side dish, or hearty lunch. It would also be wonderful for a backyard barbecue.
To get the recipe for these Grilled Chicken Quinoa Bowls, click here to visit WisconsinCheeseTalk.com.
Disclosure: This recipe was developed in partnership with Wisconsin Cheese in exchange for compensation. All opinions are my own, as always. Thank you for supporting partnerships with brands I support.
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