ROASTED RED PEPPER & FETA QUINOA BOWLS
PREP: 15 MIN | Cook: 25 min | SERVES: 8
1½ cups quinoa, rinsed and drained
1 carton Campbell's 30% Less Sodium Ready to Use Roasted Garlic Chicken Broth, divided
2 tbsp olive oil
500g boneless, skinless chicken breasts, cubed
1 medium red onion, chopped
1 red pepper, chopped
2 tsp dried oregano
1 can Campbell's Condensed Roasted Red Pepper & Tomato Soup
2 cups shredded green leaf lettuce
1 container (200 g) Saputo Feta cheese, crumbled
1 cup canned chickpeas, rinsed and drained
1 cup chopped fresh tomatoes
1 cup chopped seedless cucumber
½ cup chopped Kalamata olives (optional)
In a medium pot, combine quinoa with 3 cups (750 mL) of the broth. Bring to a boil, then reduce heat to medium-low; cover and simmer 15 minutes. Turn off heat and allow to rest covered for 5 minutes. Fluff with a fork; set aside.
In a large non-stick skillet, heat oil over medium-high. Sauté chicken for 3–5 minutes, or until lightly browned. Add onion, red pepper and oregano; cook 3–5 minutes or until vegetables soften slightly.
Stir in soup and remaining broth; bring to a simmer. Reduce heat and cook, stirring often, for 6–8 minutes or until sauce is thickened and chicken is cooked through.
Divide cooked quinoa evenly among 8 serving bowls. Top with chicken and sauce, lettuce, Feta cheese, chickpeas, tomatoes, cucumbers and olives, if using. Serve immediately.