Spring Harvest Quinoa Bowl

This post is sponsored by Puravida. Images, content, and opinions are my own.

Fresh, colorful, and anything but boring, this Spring Harvest Quinoa Bowl with Tzatziki Feta has quickly become one of my favorite easy dinners. It’s light yet satisfying, layered with fluffy quinoa, lemon-herb chicken, smoky fire-roasted vegetables, and a creamy tzatziki feta sauce that ties everything together.

The best part of this whole meal is a big FLAVOR shortcut. And that is my favorite part! This makes a great dinner for two, or you can make it into a delicious family dinner.

Instead of chopping a pile of vegetables, I used Puravida’s Fire-Roasted Primavera Mistura, which adds deep caramelized flavor and crisp-tender texture in minutes. It’s one of those freezer staples that make healthy dinners feel effortless.

If you’re craving something fresh and nourishing that still feels like a restaurant-quality meal, this bowl absolutely delivers.

Why This Recipe Works

• Ready in less than 30 minutes
• Packed with protein, fiber, and fresh flavor
• Minimal prep thanks to fire-roasted frozen vegetables
• Light yet satisfying, perfect for spring and summer meals
• Easy to customize with different proteins or toppings
• This is the kind of meal that looks vibrant and impressive but comes together with very little effort.

About Puravida Fire-Roasted Primavera Mistura

One of the reasons this bowl works so well is the depth of flavor from Puravida’s Fire-Roasted Primavera Mistura.

This colorful blend includes bell peppers, zucchini, yellow squash, onion, and broccoli that are roasted at high heat before being Cryo Crafted™ to lock in freshness, flavor, and texture.

The result is vegetables with a naturally smoky, caramelized taste that cook beautifully straight from the freezer, no washing, peeling, or chopping required.

It’s an easy way to add vibrant vegetables to grain bowls, stir-fries, pastas, or simple side dishes on busy nights.

What Makes an Amazing Quinoa Bowl?

Quinoa bowls have become incredibly popular because they are balanced, customizable, and packed with nutrients. My family loves it because it is versatile and customizable.

A delicious quinoa bowl should always include four key components:

• A hearty grain base like quinoa. You can most definitely use rice or noodles, if that is your preference
• A protein such as chicken, steak, salmon, chickpeas, or tofu
• Plenty of vegetables for flavor and texture
• A creamy or tangy sauce to bring everything together

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.

GIVEAWAY

I’m partnering with  @Puravida.Foods to gift three lucky winners a prize pack so you can recreate this spread at home. Head over to my Instagram @Sandra’s Easy Cooking, watch my reel, and follow the instructions on how to enter. Good Luck!

Visit PuraVida Foods ‘ website for more information.

Continue to Content

Yield: SERVES 2

Spring Harvest Quinoa Bowl with Tzatziki Feta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 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.

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Ingredients

For the Bowls

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• 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 any herbs on hand like rosemary or oregano.
• Juice of ½ lemon + lemon zest
• Salt and black pepper to taste

Optional toppings

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• 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

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• 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:

1. In a small bowl, mix the Greek yogurt, grated cucumber (make sure to remove as much moisture as possible by squeezing it, or using a kitchen towel to dry, etc.), garlic, feta, lemon juice, dill, and salt until creamy.
2. Refrigerate while preparing the rest of the bowl so the flavors can develop.
   

Cook the Quinoa

1. Rinse the quinoa under cold water and drain well. You can also soak it for 5 minutes. Make sure to drain it very well.
2. In a small saucepan, heat a drizzle of olive oil or butter over medium heat.
3. Add the quinoa and toast for about one to two minutes. Trust me! This helps prevent your quinoa from getting soggy.
4. Add hot water or broth (1:1 ratio, to avoid mushy quinoa), add a sprinkle of sea salt, bring to a simmer, cover, and cook for 10 to 12 minutes or until tender.
5. Remove from heat and fluff with a fork.
   

Cook the Vegetables

1. Heat a drizzle of olive oil in a large skillet over medium-high heat.
2. Add the Puravida Fire-Roasted Primavera Mistura and sauté for about 5–7 minutes until heated through and slightly caramelized. Season lightly with salt and pepper.
3. You can follow the instructions on the Puravida bag. You can also find more suggestions.

Cook the Chicken

1. Season the chicken with olive oil, smoked paprika, lemon juice, salt, black pepper, herbs, onion, and garlic powder. You can make this ahead and keep it in the fridge until ready to use, not more than 3 days.
2. I like cooking the chicken in the same skillet I sauteed the vegetables. Heat the olive oil in the skillet and cook the chicken over medium-high heat for about 5 minutes or until cooked through and the internal temperature reaches 165°F.

Assemble the Bowls

1. Divide the quinoa between two bowls.
2. Top with:
   • lemon herb chicken
   • fire-roasted vegetables
   • a generous spoonful of tzatziki feta
3. Finish with fresh herbs, toasted seeds or nuts, and an extra squeeze of lemon if desired.
4. Serve warm and enjoy.
   

Notes

Easy Ways to Customize This Bowl

• One of the best things about quinoa bowls is how easy they are to adapt.
• Make it vegetarian: Swap chicken for roasted chickpeas, tofu, or mushrooms.
• Add more greens: Arugula, baby spinach, or kale work beautifully.
• Make it extra protein-rich: Add a soft-boiled egg or extra grilled chicken.
• Try another sauce: Tahini lemon dressing or garlic yogurt sauce are delicious alternatives.
  

What to Serve With This Quinoa Bowl

• Although this bowl is satisfying on its own, you can also serve it with:
  - warm pita bread
  - lemon hummus

Storage Tips

• Store leftovers in airtight containers in the refrigerator for up to 3 days.
• For best results: Keep the tzatziki feta separate
• Reheat quinoa, chicken, and vegetables gently. It won't be as good as the day you made it it but it will certainly be a satisfying and delicious meal. For meal prep, just separate everything and put it together when you start eating.
• Add sauce just before serving. Just in case you have leftovers, add sauce a bit at a time because it won't be good to reheat tzatziki.
  

Nutrition Information

Yield

2

Serving Size

1
Amount Per ServingCalories 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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