Harvest Quinoa Bowl

---

Harvest Quinoa Bowl
Servings: 4
Prep Time: 30 mins
Cook Time: 20 mins

Bowl Ingredients:

2 Chicken Breasts, cut in ½” cubes
3 tablespoons Olivelle Blood Orange Infused Olive Oil, divided
2 tablespoons Olivellle Harvest Fig Barrel Aged Balsamic
1 tablespoon Olivelle Feta &  Herb Dipper & Seasoning
½ teaspoon Olivelle Lime Fresco Sea Salt, divided
2 cups Quinoa, cooked
1 cup Purple Kale, chopped
½ Medium Red Apple, thinly sliced
¼ cup Pomegranate Seeds
4 tablespoon Hazelnuts, chopped

Dressing Ingredients:

4 tablespoons Olivelle Blood Orange Olive Oil
2 tablespoons Olivelle Harvest Fig Barrel Aged Balsamic
2 teaspoons Olivelle Feta &  Herb Dipper & Seasoning
½ teaspoon Olivelle Lime Fresco Infused Sea Salt

Directions:
1. In a bowl, toss chicken, 2 tablespoons Blood Orange Infused Olive Oil, 2 tablespoons Harvest Fig Barrel Aged Balsamic, 1 tablespoon Feta & Herb Dipper & Seasoning, and ½ teaspon Lime Fresco Infused Sea Salt. Let marinate for 30 minutes.

2. Heat 1 teaspoon Blood Orange Infused Olive Oil in a skillet over medium-high heat. Add chicken and cook until no longer pink, about 6-7 minutes.

3. Meanwhile, whisk the ingredients together for the dressing.

4. Combine chopped kale with remaining 2 teaspoons Blood Orange Infused Olive Oil to help soften kale.

5. In a bowl add the quinoa, kale, and dressing. Toss to combine.

6. Top bowl with cooked chicken, apple, pomegranate seeds, hazelnuts, and feta cheese.