Description
Skip the line and make this Cava recipe at home. This fresh CAVA grain bowl is the perfect light lunch or weeknight dinner full of creamy hummus, crisp veggies, and salty feta, all in a bowl that beats takeout. A simple recipe with bold flavors that turns a boring lunch into something crave-worthy for half the price and twice the control. Trust me, you will make copycat CAVA bowls full of fresh delicious ingredients on repeat.
Ingredients
Units
Scale
- 1 cup Quinoa
- 1 3/4 cup Water
- 2 cup Cooked Chicken
- 1 cup Hummus (homemade or store bought)
- 1/2 Red Onion
- 1 Cucumber sliced and quartered
- 1 cup Cherry or Grape Tomatoes quartered
- 1 Avocado sliced
- 1/2 cup Crumbled Feta Cheese
- Jalapeno Vinaigrette
Instructions
- In a small pot, bring 1 3/4 cups of water to a boil and generously salt the water. About 1/4 tsp.
- Once the water is boiling, add the quinoa to the pot, reduce heat, and cover. Cook for 15-20 minutes until the water has evaporated. Cooked quinoa should be fluffy and the grains should be popped open.
- While the quinoa cooks, chop the red onion, cucumber, tomatoes, and avocado.
- Add a layer of quinoa to the bottom of a shallow large bowl.
- Top with cucumber, chicken, red onion, tomatoes, hummus, avocado, and feta.
- Add as little or as much dressing as you like right before serving.
- Store undressed quinoa salad in the fridge in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Entree, Lunch
- Method: Stove Top
- Cuisine: American, Greek, Mediterranean
