Anyone can attest that 20-minute dinners are a God-send to those who work outside the home. They’re even better for days when you just wanna spend more time in the spring sunshine and less time in the kitchen. And a meal that combines grilling with a quick recipe is even better!
Springtime is for playing outdoors and grilling and enjoying the sunshine here in Texas. It’s not that we don’t enjoy it all in the summer – we do – it’s just a lot hotter. We tend to try to soak up as much 70°-80° weather as we can. This is one of the reasons a pool is on our list of must-haves for our next house!
The dressing for this Chicken Quinoa Bowls from Good Housekeeping is zesty and elegant despite some of my swaps/alterations. In place of red quinoa, I used tricolor quinoa. Instead of champagne vinegar, I opted for Vilux white wine vinegar. For the olive oil, I opted for Greek Kalamata EVOO since it fit the meal profile best. Instead of grape tomatoes, I chopped up a vine ripe tomato.
In addition to this I added some good Mt. Vikos Greek feta for that extra tang and punch! Arugula adds a fresh, peppery note where many would put far-too-mild romaine. It’s been so long since I’ve had arugula, that I had forgotten how surprising and springy it was!
What ways would you switch things up in this recipe?