How to Make Quinoa Bowls
Quinoa bowls with sumac chicken are a hearty, healthy way to pack in whole grains and flavorful veggies. They’re easy to throw together, perfect for lunch or dinner, and excellent for meal prep. Customize them with your favorite toppings and sauces for a meal that never gets boring!
Craving another delicious bowl recipe? Try my Salmon Bowls next!
Easy Quinoa Bowls
If you’ve ever wondered how to make a quinoa bowl that’s both filling and fresh, this recipe checks all the boxes. The sumac chicken adds so much flavor, and with all the roasted veggies, creamy avocado, and feta, every bite is balanced and satisfying.
I made chicken quinoa bowls while staying in Joshua Tree, and it was the perfect way to fuel up for our family hikes. The prepped ingredients made for easy assembly, so everyone could build their own bowl just how they liked it.
Why You’ll Love this Quinoa Bowl Recipe
Nutritious: A wholesome, protein-rich meal with quinoa, lean sumac chicken, and fiber-packed black beans to keep you full and energized.
Customizable: Switch up your quinoa bowl toppings with different veggies, dressings, or proteins—skip the chicken and feta to make it vegan! I like to use fresh produce from my garden for seasonal variety throughout the year.
Great for Meal Prep: Quinoa bowls are a great make-ahead meal. Just cook everything ahead of time and throw it together when you’re ready to eat!
Are quinoa bowls good for you?
Yes, quinoa bowls are a nutritious and balanced meal packed with protein, fiber, and healthy fats. Quinoa is a complete protein so it’s a great base for a meal.
Ingredients like sumac chicken, black beans, and feta add extra protein and essential nutrients. Roasted vegetables provide fiber and antioxidants, while avocado offers heart-healthy fats. Plus, they’re easy to customize, so you can keep them wholesome by adding fresh toppings and light dressings!
What Goes in a Quinoa Bowl?
• Quinoa: A hearty whole grain that’s light, fluffy, and packed with protein and fiber to keep you full.
• Chicken: I use boneless, skinless chicken breasts for a lean meat but you can use chicken thighs if you prefer.
• Carrots & Red Bell Peppers: Roasted to bring out their natural sweetness and add a slightly charred depth of flavor.
• Black Beans: A protein and fiber powerhouse that makes the bowl extra filling and satisfying.
• Cucumber: Fresh and crisp, adding a refreshing crunch to balance the roasted veggies.
• Feta Cheese: Creamy, salty, and tangy, giving each bite a rich and savory contrast.
• Avocado: Buttery and smooth, mashed or cubed for a creamy texture that ties everything together.
• Fresh Cilantro: A bright, herby finishing touch that enhances the flavors in every bite.
• Seasonings (Sumac, Salt & Pepper): Sumac adds a lemony zing, while salt and pepper bring out the best in all the ingredients.
• Dressing of Choice: We used cilantro ranch, but you can switch it up with soy sauce, teriyaki, or your favorite vinaigrette.
Check out the recipe card below for measurements.
How to Make Quinoa Bowls
Roast the Vegetables
I start by tossing the chopped carrots and red bell peppers with olive oil and a little salt, then spread them out on a baking sheet. They roast at 400°F (or 375°F in the air fryer) for about 15 minutes until they’re tender and slightly charred. That bit of caramelization brings out their natural sweetness, making them the perfect contrast to the other fresh ingredients.
How to Cook Quinoa
While the veggies roast, I get the quinoa going. I combine it with two cups of water in a saucepan and bring it to a boil over medium-high heat. Sometimes I like to swap the water for bone broth for extra protein, collagen, and nutrients. It also adds a rich, savory flavor.
Once it’s bubbling, I cover the pot and reduce the heat. Let it simmer for about 15 minutes until all the liquid is absorbed and the quinoa is light and fluffy.
How to Make Sumac Chicken
For the chicken, I slice the breasts in half lengthwise so they cook faster and absorb more of the seasoning. Each piece gets a generous sprinkle of sumac, salt, and pepper before going into the air fryer at 375°F for about 12 minutes, or until the internal temperature reaches 165°F. The sumac gives the chicken a citrusy, slightly smoky flavor that ties everything together.
Assemble the Quinoa Bowls
Once everything is cooked, I set up the toppings for easy serving. I dice the cucumber, rinse the black beans, crumble the feta, and either mash or cube the avocado. If I mash it, I like to add a pinch of salt and a squeeze of lime juice for extra flavor. The quinoa, roasted veggies, and sliced chicken go onto separate plates, so everyone can build their own perfect bowl.
My son loved helping with this part, scooping ingredients into his bowl and making it just the way he wanted. It’s a great reminder that getting kids involved in the kitchen doesn’t have to be complicated. If you’re looking for more ways to cook with little ones, check out my article on Kids Cooking 101 for easy tips and ideas!
Add the Dressing & Enjoy
To finish, I drizzle on a dressing—we used Bolthouse Farms Ranch with minced cilantro mixed in, but soy sauce, teriyaki, or any favorite vinaigrette works too. The best part about this recipe is how customizable it is, so everyone can make it just the way they like. A quick, easy, and satisfying meal, whether you're meal prepping or feeding a crowd!
Recipe Tips
• Rinse the quinoa before cooking. This removes its natural coating, which can have a bitter taste. This gives the dish a milder, nuttier flavor.
• Slice the chicken thin for even cooking. Cutting the chicken breasts in half lengthwise helps them cook faster and absorb more seasoning.
• Roast the veggies until slightly charred. The caramelization enhances their natural sweetness and adds depth to the overall flavor of the bowl.
• Season the avocado if mashing. A pinch of salt and a squeeze of lime juice bring out its creaminess and keep it from browning too quickly.
• Prep ingredients ahead for easy assembly. Cooking the quinoa, chicken, and roasted veggies in advance makes this an ideal meal prep option for busy days.
Quinoa Bowl Toppings
• Nuts & Seeds: Toasted almonds, walnuts, or sunflower seeds add crunch and extra protein.
• Fresh Herbs: Cilantro, parsley, or mint brighten up the bowl with fresh flavor.
• Beans & Legumes: Swap black beans for chickpeas, lentils, or edamame for a different texture and protein boost.
• Cheese: Try crumbled goat cheese, shredded cheddar, or even a sprinkle of Parmesan for a new flavor twist.
• Sauces & Dressings: Ranch, tahini, tzatziki, or a drizzle of balsamic glaze can completely change the taste of your bowl.
• Olives & Pickled Veggies: Kalamata olives, pickled onions, or banana peppers bring a salty, tangy contrast to the other ingredients.
• Grains & Bases: Instead of quinoa, you can use brown rice, farro, or cauliflower rice for a low-carb option.
Frequently Asked Questions
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Quinoa is great for gut health because it's high in fiber, which supports digestion and promotes a healthy microbiome. It also contains prebiotics that help feed beneficial gut bacteria, aiding overall digestion and gut function. Plus, since quinoa is naturally gluten-free, it's a gentle option for those with sensitive stomachs or gluten intolerances.
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Make sure to use the right water-to-quinoa ratio (2:1) and let it simmer with the lid on until all the water is absorbed. Once cooked, fluff it with a fork instead of stirring to keep the texture light and separate.
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To make this in advance, cook the quinoa, chicken, and roasted vegetables ahead of time and store them in separate airtight containers in the fridge for up to 4 days. When ready to eat, reheat the quinoa, chicken, and veggies, then assemble your bowl with fresh toppings like cucumber, feta, and avocado. For the best texture, wait to mash or slice the avocado until just before serving!
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Keep the ingredients separate in airtight containers so they stay fresh longer. When ready to eat, just reheat the quinoa, chicken, and veggies, then assemble your bowl with fresh toppings!
How to Make Quinoa Bowls
Quinoa bowls with sumac chicken are a hearty, healthy way to pack in whole grains and flavorful veggies. They’re easy to throw together, perfect for lunch or dinner, and excellent for meal prep. Customize them with your favorite toppings and sauces for a meal that never gets boring!
Ingredients
- 1 cup dry quinoa, rinsed and drained
- 4 large carrots, chopped
- 2 red bell peppers, chopped
- 1 large ripe avocado
- ½ cup feta cheese, crumbled
- 1 cucumber, diced
- 1 can black beans, drained and rinsed
- Fresh cilantro, for garnish
- 2 large chicken breasts
- Seasoning: Sumac, salt, and pepper (If you don’t have sumac, use lemon pepper seasoning + salt.)
- Olive oil
Instructions
- Roast the vegetables: Toss the chopped carrots and bell peppers with olive oil and salt. Roast at 400°F (or 375°F in an air fryer) for about 15 minutes, or until softened and slightly charred.
- Cook the quinoa: In a saucepan, combine quinoa with 2 cups of water and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for about 15 minutes until the water is absorbed and the quinoa is light and fluffy.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create four thinner pieces. Season both sides with sumac, salt, and pepper. Air fry at 375°F for about 12 minutes, or until the internal temperature reaches 165°F.
- Set up the toppings: Place the diced cucumber, black beans, feta, avocado, cooked vegetables, and quinoa in separate bowls for easy serving.
- For the avocado: Mash with salt and lime juice if desired, or cube it for easy topping.
- Assemble and serve: Slice the cooked chicken and place it on a serving plate. Let everyone build their own quinoa bowl with their preferred toppings.
- Add a dressing: We used Bolthouse Farms Ranch with minced cilantro, but soy sauce, teriyaki, or another dressing of choice works too.
