Harvest Quinoa Bowl

This colourful bowl is a great use for leftover protein. Try it with chicken, steak or fish. 

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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  • 1 cup (250 mL) quinoa
  • 2 cups (500 mL) Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
  • 2 each sweet potatos, cubed
  • 2 cups (500 mL) Brussels sprouts, halved
  • 2 cups (500 mL) red cabbage, chopped
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) chili powder
  • 1 lb (454 g) cooked sliced grilled chicken
  • 1 each green onion, thinkly sliced
  • 1/4 cup (60 mL) crumbled feta cheese


  1. Preheat oven to 450°F (225°C). In saucepan, combine quinoa with broth and bring to boil over medium high heat. Reduce heat to maintain a simmer, cover and cook until the liquid has been absorbed, about 15 minutes. Remove from heat and keep covered. 
  2. On a large baking sheet, arrange sweet potatoes, brussel sprouts and cabbage in sections. Drizzle with olive oil and season with salt, pepper and chili powder. Roast in oven, stirring occasionally, until vegetables are charred and softened, about 15 minutes. 
  3. Arrange quinoa in bowls. Top with grilled chicken and roasted veggies. Sprinkle with green onions and feta. 

Recipe tips

  • If you like sauces, stir 2 tbsp (30 mL) of yogurt together with the feta with a little lemon juice and drizzle over top before serving. 
  • This can also be made up to 3 days ahead and packed for lunches. 

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Amount Per Serving
Calories 520
Fat 14 g
Sodium 1220 mg
Carbohydrate 52 g
Dietary Fibre 8 g
Protein 46 g
Calcium 16 %DV

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