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Rotisserie Chicken Quinoa Bowl

  • Total Time: 35 minutes
  • Yield: 4 bowls 1x


  • 1 cup quinoa
  • 2 cups water
  • ¼ cup apple cider vinegar
  • ½ teaspoon ground turmeric
  • ½ teaspoon fresh ground pepper
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • 1 rotisserie chicken
  • 1 cup kale
  • 1 ear of corn on the cob, cooked and kernels removed
  • 1 large yellow summer squash
  • 1 large peach, diced


  1. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa, reduce to a simmer, cover with a lid, and cook about 15 minutes, until fluffy and all the water has been absorbed. Keep covered until ready to use.
  2. In a medium bowl, whisk together vinegar, turmeric, pepper, mustard, and oil until emulsified. Stir into the quinoa. Spoon quinoa into bowls, and top with chicken, kale, corn, squash, and peach.
  3. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat in the microwave in 30 second increments, stirring in between for even warming.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes