Ginger Chicken and Quinoa Bowl

These healthy bowls have gained popularity recently and so they should!

This is a very easy, healthy and quick recipe that you can prepare during a weeknight. It's a great way to use up any leftover chicken. You can easily substitute the chicken for beef or go without animal protein and use tofu or chickpeas instead.

It's the kind of recipe that's good for getting rid of those "must use" veggies in the fridge!

I haven't included amounts in the ingredients list as you can improvise and make this your very own by adding as much or as little of each ingredient as you want.



Quinoa, cooked

Diced chicken

Edamame, prepared following package instructions

Carrots, grated

Red Cabbage, finely sliced

Cucumber, finely sliced

Radish, finely sliced

Green onion, finely chopped


1/3 cup rice vinegar

1/2 cup tamari sauce

3/4 cup olive oil

3 Tbsp honey or maple syrup

1 tsp garlic powder

2 tbsp fresh ginger, grated

1 tbsp sesame oil

Place all of the dressing ingredients in a jar and shake well until well blended

In a large bowl or plate, add about 1/2 cup of the cooked quinoa and place in a mound in the centre of the plate. Add the remaining ingredients, except for the green onion, one at a time and arrange them around the quinoa placing each ingredient in its own position (refer to the photograph).

Sprinkle the finished dish with the chopped green onion and drizzle with the dressing.


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