HARVEST QUINOA BOWL

Blood Orange Infused Olive Oil • Harvest Fig Barrel Aged Balsamic • Feta & Herb Dipper & Seasoning • Lime Fresco Sea Salt

Servings: 4 • Prep Time: 30 mins • Cook Time: 20 mins

Vibrant, nourishing, and full of fall flavor! This Harvest Quinoa Bowl features marinated chicken in our Blood Orange Infused Olive Oil and Harvest Fig Barrel Aged Balsamic, served over quinoa and kale with pomegranate seeds, hazelnuts, and feta. A stunning bowl ready in under an hour!

Bowl:

2 Chicken Breasts, cut into ½" cubes

3 Tbsp Blood Orange Infused Olive Oil — also available in 100ml, 500ml, 750ml, divided

2 Tbsp Harvest Fig Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml

1 Tbsp Feta & Herb Dipper & Seasoning

½ tsp 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 Tbsp Hazelnuts, chopped

¼ cup Feta Cheese, crumbled

Dressing:

4 Tbsp Blood Orange Infused Olive Oil

2 Tbsp Harvest Fig Barrel Aged Balsamic

2 tsp Feta & Herb Dipper & Seasoning

½ tsp Lime Fresco Sea Salt

Directions:

1. In a bowl, toss chicken with 2 Tbsp Blood Orange Infused Olive Oil, 2 Tbsp Harvest Fig Barrel Aged Balsamic, 1 Tbsp Feta & Herb Dipper, and ½ tsp Lime Fresco Sea Salt. Marinate for 30 minutes.

2. Heat 1 tsp 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 together all dressing ingredients and set aside.

4. Massage the chopped kale with the remaining 2 tsp Blood Orange Infused Olive Oil to help soften it.

5. In a large bowl, combine quinoa, kale, and dressing. Toss to coat.

6. Divide into bowls and top with cooked chicken, apple slices, pomegranate seeds, hazelnuts, and feta. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.