Roasted Red Pepper & Feta Quinoa Bowls Recipe

Name: Roasted Red Pepper & Feta Quinoa Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 1/2 cups (375 mL) quinoa, rinsed & drained; 1 carton Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth; 2 tbsp (30 mL) olive oil; 4 pieces boneless, skinless chicken breast, cubed; 1 medium red onion, chopped; 1 red pepper, chopped; 2 tbsp (30 mL) dried oregano; 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup; 2 cups (500 mL) shredded green leaf lettuce; 1 cup (250 mL) crumbled feta cheese; 1 cup (250 mL) canned chickpeas (garbanzo beans); 1 cup (250 mL) chopped fresh tomatoes; 1 cup (250 mL) chopped seedless cucumber; 1/2 cup (125 mL) chopped Kalamata olives (optional)

Ingredients

1 1/2 cups (375 mL) quinoa, rinsed & drained
1 carton Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
2 tbsp (30 mL) olive oil
4 pieces boneless, skinless chicken breast, cubed
1 medium red onion, chopped
1 red pepper, chopped
2 tbsp (30 mL) dried oregano
1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
2 cups (500 mL) shredded green leaf lettuce
1 cup (250 mL) crumbled feta cheese
1 cup (250 mL) canned chickpeas (garbanzo beans)
1 cup (250 mL) chopped fresh tomatoes
1 cup (250 mL) chopped seedless cucumber
1/2 cup (125 mL) chopped Kalamata olives (optional)

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 8 servings

Instructions

In a medium pot, combine quinoa with 3 cups (750 mL) broth. Bring to simmer, cover and cook for 15 minutes. Turn off heat and rest, covered, for 5 minutes. Fluff gently with a fork, set aside.
In a large non-stick skillet, heat oil over medium-high. Sauté chicken for 3-5 minutes, or until no pink remains. Add onion, red pepper and oregano; cook 3-5 minutes or until vegetables soften slightly.
Stir in soup and remaining broth; bring to simmer. Reduce heat and cook, stirring often, for 6-8 minutes or until sauce is thickened and chicken is cooked through.
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.

Dinner