Quinoa Bowls with Chicken & Orange Cucumber Salsa

This meal is super easy to pull together when you want something healthy and satisfying that's also really flavorful. I like to prep a bunch of different ingredients that I can combine into quinoa bowls during the week for a quick lunch or easy dinner, and this one takes advantage of in-season citrus.

It takes ~30 minutes to make a pot of quinoa. During that time, I season and cook off the chicken, toss together the orange cucumber salsa, and reduce a cup of fresh squeezed orange juice in the same pan I cooked the chicken to a) help me clean the pan and b) make a super delicious, concentrated sauce to drizzle over the top of the chicken.

You can prep all of these components in advance and assemble your bowls later in the week, I would just dress the quinoa and salsa with the olive oil, lemon / lime and salt just before serving vs in advance. If you have any simple vinaigrette in your fridge (like my lemon, champagne vinegar, olive oil vinaigrette that I use in a bunch of my recipes) you could add a splash of that to the quinoa before you top it with with the chicken and salsa.

I like to add some crumbled feta to my bowls, but it's totally optional - skipping the feta makes the rest of the dish dairy free. This meal is gluten free as well.

Serves 4 for lunch or dinner.