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  • Prep
    15 min
  • Total
    40 min
  • Servings
    8

Roasted Red Pepper and Feta Quinoa Bowls

Ingredients

  • 1½ cups (375 mL) quinoa, rinsed and drained
  • 1 carton (900 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Roasted Garlic Chicken Broth, divided
  • 2 tbsp (30 mL) olive oil
  • 1 lb (454 g) boneless, skinless chicken breasts, cubed
  • 1 medium red onion, chopped
  • 1 red pepper, chopped
  • 2 tsp (10 mL) dried oregano
  • 1 can (284 mL) CAMPBELL’S® Condensed Roasted Red Pepper & Tomato Soup
  • 2 cups (500 mL) shredded green leaf lettuce
  • 1 container (200 g) Saputo Feta cheese, crumbled
  • 1 cup (250 mL) canned chickpeas, rinsed and drained
  • 1 cup (250 mL) chopped fresh tomatoes
  • 1 cup (250 mL) chopped seedless cucumber
  • ½ cup (125 mL) chopped pitted Kalamata olives (optional)

Directions

  1. In a medium pot, combine quinoa with 3 cups (750 mL) of the broth. Bring to a boil, then reduce heat to medium-low; cover and simmer 15 minutes. Turn off heat and allow to rest covered for 5 minutes. Fluff with a fork; set aside.
  2. In a large non-stick skillet, heat oil over medium-high. Sauté chicken for 3–5 minutes, or until lightly browned. Add onion, red pepper and oregano; cook 3–5 minutes or until vegetables soften slightly.
  3. Stir in soup and remaining broth; bring to a simmer. Reduce heat and cook, stirring often, for 6–8 minutes or until sauce is thickened and chicken is cooked through.
  4. Divide cooked quinoa evenly among 8 serving bowls. Top with chicken and sauce, lettuce, Feta cheese, chickpeas, tomatoes, cucumbers and olives, if using. Serve immediately.