Fuel up and support heart health with this Chicken Quinoa Bowl with Walnut Sherry Molasses Vinaigrette. This recipe combines fresh produce, hearty quinoa, protein-rich chicken, tangy goat cheese, and crunchy walnuts for a satisfying, well-balanced meal.
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Healthy Quinoa Bowl Recipe
I’ve focused more intentionally on my health over the last year, and two small, consistent changes made a big difference: regular exercise and better lunches. Rather than vague goals like “be more active,” I set a realistic routine—exercise at least three times a week for 30 minutes—and created at-home workouts that are easy to fit into a busy day. Equally important was planning midday meals that keep energy steady through the afternoon.
This Chicken, Beet, and Arugula Quinoa Bowl with Walnut Sherry Molasses Vinaigrette is one of my go-to lunches. It’s colorful, full of texture, and balanced with protein, healthy fats, and fiber. It’s easy to assemble when ingredients are prepped ahead, and it travels well for packed lunches or quick dinners.
Quinoa Bowl Ingredients
This healthy dinner bowl uses simple ingredients, many of which can be prepped ahead. It’s flexible and easy to adapt based on what you have on hand.
- Cooked quinoa (about 1 1/3 cups prepared)
- 2 cups baby arugula
- 1 cup roasted beets (mix of gold and red if possible)
- 1 cup cooked, sliced chicken (grilled or roasted)
- 3 tablespoons goat cheese crumbles
- 2 tablespoons chopped walnuts (plus extra for topping)
- 2 tablespoons sherry vinegar
- 2 1/4 teaspoons molasses
- 1/4 cup extra virgin olive oil
- 1 teaspoon minced shallot
- Salt and black pepper to taste
For a printable ingredient list and exact measurements, see the recipe card below.
How to Make Quinoa Bowls
Once the components are prepped, this quinoa veggie bowl comes together in minutes. My simple method:
- Divide the cooked quinoa among four bowls.
- Add arugula, roasted beets, and sliced chicken to each bowl.
- Sprinkle goat cheese and chopped walnuts over the top.
- Whisk or blend the vinaigrette ingredients until smooth and pour over each bowl.
- Toss gently and serve immediately.
Walnut Sherry Molasses Vinaigrette
This vinaigrette is a highlight: walnuts add a toasty depth and make the dressing slightly creamy when blended, which helps it hold together without separating. To make it, combine sherry vinegar, molasses, olive oil, chopped walnuts, minced shallot, salt, and pepper in a blender or mini food processor and puree until smooth. Adjust seasoning to taste.
Can I Customize the Vegetables?
Absolutely. Swap arugula for spinach or kale, use roasted sweet potatoes instead of beets, or add shredded carrots, cucumbers, or roasted peppers. This bowl is a template—mix in seasonal vegetables to keep it fresh and interesting.
Can I Omit the Chicken?
Yes. To keep this dish vegetarian, omit the chicken and add extra beans, roasted chickpeas, or a scoop of hummus for protein. You can also use leftover pork, turkey, or salmon if you prefer a different protein.
Tips for Meal Prep and Batch Cooking
To make weekday lunches effortless:
- Cook a batch of quinoa once a week and refrigerate for 3–4 days.
- Roast a pan of beets or other root vegetables in advance and store in an airtight container.
- Grill or roast extra chicken at dinner to use for salads the next day.
- Make the vinaigrette ahead—most homemade dressings keep 5–7 days in the fridge.
- Wash and store greens in a container with a paper towel to keep them crisp.
Prepping these elements ahead of time makes assembling a nourishing lunch fast and enjoyable, rather than a rushed afterthought.
Recipe Card: Quinoa Bowl with Chicken and Veggies
Quinoa Bowl with Chicken and Veggies
Yield: 4 | Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
Ingredients
- 1 1/3 cup cooked quinoa
- 2 cups baby arugula
- 1 cup roasted beets
- 1 cup sliced chicken
- 3 tablespoons goat cheese
- 2 tablespoons chopped walnuts
- 2 tablespoons sherry vinegar
- 2 1/4 teaspoons molasses
- 1/4 cup extra virgin olive oil
- 1 teaspoon minced shallot
- Salt and pepper to taste
Instructions
- Divide quinoa, arugula, beets, and chicken among four bowls.
- Top with goat cheese and walnuts.
- Blend vinaigrette ingredients until smooth and drizzle over the bowls.
- Serve immediately or store components separately in the fridge for up to a week.
Nutrition (approx. per serving)
Calories: 366 | Total Fat: 26g | Carbohydrates: 19g | Protein: 14g | Fiber: 3g
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This recipe highlights heart-healthy ingredients and simple meal-prep strategies to help you eat better without extra stress. Enjoy!