Chicken Arugula Quinoa Bowls | The Mediterranean Dish. These loaded quinoa bowls are chock-full of nutrition and delicious Mediterranean flavors. Quinoa with chopped vegetables, leafy greens, chickpeas, chicken, and a good does of walnuts and figs. All of it dressed in a delicious honey vinaigrette. A perfectly delicious way to detox. Get the recipe on

Chicken Arugula Quinoa Bowls with California Figs

  • Author: The Mediterranean Dish
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: serves 4 1x


These loaded quinoa bowls with chicken, arugula, and dried figs make a perfectly satisfying supper salad. A quick and delicious weeknight meal with a California/Mediterranean twist!



For the Honey Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 lime, juice of
  • 4 tbsp quality honey
  • 1 tsp dried oregano
  • Salt and pepper

For Quinoa Bowls

  • 1/2 apple (any kind), thinly sliced
  • 1 cup uncooked quinoa of your choice
  • 6 radish, trimmed, halved or sliced
  • 1 cucumber sliced into rounds (or 1/2 English cucumbers)
  • 1 small red onion, thinly sliced into half moons (or 2 shallots, thinly sliced)
  • 4 oz baby arugula
  • 3 oz baby spinach
  • 1 15-oz can chickpeas, rinsed and drained
  • 1/2 cup sliced dried golden figs (Blue Ribbon Orchard Choice or Sun-Maid California Golden Figs)
  • 1/2 cup whole dried Mission figs (Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs)
  • 1 cup walnut halves
  • 2 cooked boneless chicken breasts, shredded
  • 1/2 cup crumbled creamy feta cheese, more if you like


  1. First make the honey vinaigrette. Add the vinaigrette ingredients to a large mixing bowl, then whisk to combine.
  2. Add the sliced apples to the vinaigrette and toss (this will help coat the apples so that they don’t brown).
  3. Make the quinoa according to the package instruction. Set aside to cool briefly.
  4. Now add the cooked quinoa and the rest of the ingredients except the feta cheese and chicken. Toss to combine.
  5. Transfer to serving bowls, and top each bowl with a portion of the cooked chicken and feta cheese. Enjoy!


  • This recipe makes four large quinoa bowls for supper, but you make it as a starter salad or side dish, you can potentially serve 6 or more.
  • Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
  • Visit our store to browse our spices, olive oils and bundles!
  • Category: Salad
  • Method: Counter Top
  • Cuisine: Mediterranean

Keywords: Chicken Salad, Quinoa Bowl, Figs, Salad, Chicken Quinoa Bowl, Healthy Quinoa Bowl, Quinoa,