Kris Dovbniak • Chef & Recipe Developer

My love for easy dinner bowls continues in the summer! Often we’ll make big hearty salads, or quinoa bowls with a mix of hot and cold ingredients, like this one!

With satisfying quinoa as the base, chicken for protein (or sub chickpeas for a plant powered bowl), salty mozzarella and veggies two ways (you can swap these out for your favorite grilled/summer veggies- it’s a super versatile bowl!) there are a few components to this bowl- but thankfully, they all come together quickly (the tomatoes and corn only take about five minutes!).

You can easily shortcut this recipe by using pre-cooked chicken or pre-made pesto (my favorite pesto keeps in the fridge for a week!). As always- make it yours!

Make it:

Heat of the Summer Bowl

Serves approximately 4

• 1 cup dry quinoa
• Marinated (my greek marinade is my favorite) or rotisserie chicken (chickpeas make a great sub as well)
• 1 medium zucchini, sliced
• 1 pint grape tomatoes
• 1 cup corn kernels, fresh or frozen
• avocado oil
• sea salt
• 1 cup halved small mozzarella balls (ciliegine)
• pesto to top

1. Cook quinoa according to package directions. Heat oven to broil.
2. Heat grill or pan. Grill chicken 5-7 minutes per side if sliced or 8-10 minutes per side if whole thin breast.
3. Drizzle zucchini with avocado oil and season with sea salt. Grill until soft on both side.
4. Meanwhile, spread grape tomatoes and corn on a large sheet pan. Drizzle with oil and season with sea salt. Toss to combine. Broil for 5-7 minutes into tomatoes are blistered and corn is turning golden.
5. Layer bowls with quinoa, chicken, vegetables and mozzarella. Serve topped with pesto.

Print