Roasted Carrot, Chicken, and Grape Quinoa Bowl

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Caramelized carrots and fresh, juicy grapes lend a welcome sweetness to this quinoa.


Serves 4
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional Information

Calories 371
Fat 12.3 g
Satfat 1.6 g
Monofat 6.2 g
Polyfat 2 g
Protein 25 g
Carbohydrate 44 g
Fiber 7 g
Cholesterol 51 mg
Iron 3 mg
Sodium 502 mg
Calcium 142 mg


2 cups (3/4-inch) diagonally cut carrot
2 teaspoons olive oil
1/2 teaspoon kosher salt, divided
Cooking spray
5 tablespoons plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 tablespoons honey
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked quinoa
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1 1/2 cups seedless red grapes, halved
1/2 cup thinly sliced green onions
1/2 cup fresh flat-leaf parsley leaves
1/2 cup toasted sliced almonds
4 cups mixed salad greens


1. Preheat oven to 450°.

2. Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450° for 15 minutes or until tender.

3. Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture.


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