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Nutrition Facts
Serving Size 340 g
(Approx. 6 Servings)
Amount Per Serving
Calories 590 Calories From Fat 260
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 810 mg 34%
Total Carbohydrate 35 g 12%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 44 g
Vitamin A 15% Iron 20%
Vitamin C 20% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Quinoa Bowl with Turmeric Dressing
Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

8 4/5 Oz Central Market Quinoa
1/3 cup(s) shallots, minced
1 Tsp honey
1 Tbsp ground turmeric
1 Tbsp coriander
1/3 cup(s) H-E-B Organics Apple Cider Vinegar with the Mother
1 1/2 Tsp orange zest
1 cup(s) extra virgin olive oil, buttery olive oil works best for this
1 H-E-B Whole Rotisserie Chicken, meat removed and shredded, and bones discarded
1 English cucumber, diced
2 cup(s) heirloom tomato, diced
4 Oz crumbled feta cheese
9 1/2 Oz H-E-B Ode to Olives Pitted Kalamata Olives with Herbs, drained and rinsed
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Cook quinoa according to package instructions, set aside and allow to remain at room temperature while preparing rest of bowl.
For dressing, in a blender place shallots, honey, turmeric, coriander, vinegar and orange zest together. Blend on high speed then slowly add oil until an emulsion forms. Season to taste as needed and set dressing aside and assemble bowl.
In a large bowl, combine quinoa, shredded chicken, cucumbers, tomato, feta cheese and olives. Toss to combine. Season to taste as needed.
Drizzle with dressing as desired, and garnish with red onions and feta.
Chef's Note: I like to garnish this bowl with crushed pita chips and lots of cracked pepper.


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