HARVEST QUINOA BOWL

Harvest Fig Barrel Aged Balsamic

Servings: 4

Prep Time: 30 mins

Cook Time: 20 mins

Ingredients:

Bowl

2 Chicken Breasts, cut in ½" cubes

3 Tbsp Blood Orange Infused Olive Oil — also available in 250ml, 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 Infused 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

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 Infused Sea Salt

Directions:

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

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

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

4. Massage chopped kale in remaining 2 tsp 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.

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