This post is sponsored by Puravida. Images, content, and opinions are my own.
Bright, fresh, and full of flavor, this Spring Harvest Quinoa Bowl with Tzatziki Feta is an easy weeknight favorite. Light but satisfying, it layers fluffy quinoa, lemon-herb chicken, smoky fire-roasted vegetables, and a creamy tzatziki-feta sauce that brings everything together.
What makes this recipe especially simple is a time-saving shortcut: Puravida’s Fire-Roasted Primavera Mistura. Using this ready-made mix means you skip washing, peeling, and chopping while still getting deeply caramelized, crisp-tender vegetables straight from the freezer.
If you want a wholesome meal that feels restaurant-quality without the fuss, this bowl delivers. It’s great for two people or easy to scale for a family.
Why This Recipe Works
- Ready in under 30 minutes
- Balanced with protein, fiber, and fresh flavor
- Minimal prep thanks to fire-roasted frozen vegetables
- Light but filling—perfect for spring and summer
- Easily customized with different proteins or toppings
- Vibrant and impressive-looking while being simple to prepare
About Puravida Fire-Roasted Primavera Mistura
A big reason this bowl comes together so well is the smoky, caramelized flavor in Puravida’s Fire-Roasted Primavera Mistura. The mix includes bell peppers, zucchini, yellow squash, onion, and broccoli that are roasted at high heat and then Cryo Crafted™ to preserve texture and freshness. The result is vegetables that cook beautifully from frozen and add bright color and depth to bowls, pastas, stir-fries, or simple sides.
What Makes an Amazing Quinoa Bowl?
Quinoa bowls are popular because they’re balanced, customizable, and nutrient-dense. My family loves them for how easy they are to adapt. A great quinoa bowl should include four simple elements:
- A hearty grain base like quinoa (you can substitute rice or noodles)
- A protein such as chicken, steak, salmon, chickpeas, or tofu
- Plenty of vegetables for flavor and texture
- A creamy or tangy sauce to tie everything together
This Spring Harvest Quinoa Bowl hits all those points: fluffy quinoa forms the base, lemon-herb chicken adds protein, fire-roasted vegetables contribute smoky depth, and the tzatziki-feta provides a cool, tangy finish.
GIVEAWAY
I’m partnering with Puravida to gift three winners a prize pack to recreate this spread at home. Check my Instagram @Sandra’s Easy Cooking to watch the reel and find entry details. Good luck!
Spring Harvest Quinoa Bowl with Tzatziki Feta
10 minutes
15 minutes
25 minutes
This Spring Harvest Quinoa Bowl checks every box. The fluffy quinoa creates a nourishing base, lemon-herb chicken adds protein, fire-roasted vegetables bring deep flavor, and the tzatziki feta adds a creamy, tangy finish.
Ingredients
For the Bowls
- 1 cup cooked quinoa (from about ⅓ cup dry quinoa)
- 8 oz boneless skinless chicken breast or thighs, thinly sliced
- 1 bag (10–12 oz) Puravida Fire-Roasted Primavera Mistura
- 1 tablespoon olive oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley or other herbs like rosemary or oregano
- Juice of ½ lemon + lemon zest
- Salt and black pepper to taste
Optional toppings
- Fresh dill or parsley
- Toasted pepitas, almonds, or sunflower seeds
- Vegetarian option: swap the chicken for sautéed portobello mushrooms or chickpeas
For the Tzatziki Feta
- ½ cup full-fat Greek yogurt
- ¼ cup grated cucumber, squeezed dry
- 1 small garlic clove, minced
- 2 tablespoons crumbled feta
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- Pinch of salt
Instructions
Make the Tzatziki Feta
Make ahead and refrigerate:
- In a small bowl, combine Greek yogurt, grated and well-drained cucumber, minced garlic, feta, lemon juice, dill, and a pinch of salt. Mix until creamy.
- Refrigerate while preparing the rest of the bowl so the flavors meld.
Cook the Quinoa
- Rinse quinoa under cold water and drain well. You can soak it for 5 minutes if desired, then drain thoroughly.
- In a small saucepan, heat a drizzle of olive oil or a bit of butter over medium heat.
- Add the quinoa and toast for 1–2 minutes—this helps keep it from getting soggy.
- Add hot water or broth using a 1:1 ratio to avoid mushy quinoa, season with a pinch of sea salt, bring to a simmer, cover, and cook 10–12 minutes until tender.
- Remove from heat and fluff with a fork.
Cook the Vegetables
- Heat a drizzle of olive oil in a large skillet over medium-high heat.
- Add the Puravida Fire-Roasted Primavera Mistura and sauté 5–7 minutes until heated through and slightly caramelized. Season lightly with salt and pepper.
Cook the Chicken
- Season chicken with olive oil, smoked paprika, lemon juice, salt, pepper, and the dried herbs, garlic, and onion powders. You can marinate briefly or make ahead and refrigerate up to 3 days.
- In the same skillet used for the vegetables, heat the oil and cook the chicken over medium-high heat about 5 minutes, until cooked through and internal temperature reaches 165°F.
Assemble the Bowls
- Divide the quinoa between two bowls.
- Top each bowl with lemon-herb chicken, fire-roasted vegetables, and a generous spoonful of tzatziki feta.
- Finish with fresh herbs, toasted seeds or nuts, and an extra squeeze of lemon if desired.
- Serve warm and enjoy.
Notes
Easy Ways to Customize This Bowl
- Make it vegetarian: swap chicken for roasted chickpeas, tofu, or mushrooms.
- Add more greens: arugula, baby spinach, or kale pair well with the other ingredients.
- Increase protein: add a soft-boiled egg or extra grilled chicken.
- Try a different sauce: tahini-lemon dressing or garlic yogurt work great.
What to Serve With This Quinoa Bowl
- Serve with warm pita bread or lemon hummus for a heartier meal.
Storage Tips
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- For best texture, keep the tzatziki-feta sauce separate until serving.
- Reheat quinoa, chicken, and vegetables gently. Add sauce just before serving rather than reheating it.
Nutrition Information
Yield
2
Serving Size
1
Amount Per Serving
Calories 640Total Fat 26gSaturated Fat 8gUnsaturated Fat 18gCholesterol 163mgSodium 272mgCarbohydrates 37gFiber 6gSugar 5gProtein 63g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Did you make this recipe?
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