As the quinoa is cooking, use the vegetable chopper to dice red onion, cucumber, and red bell pepper. The bell peppers could also be chopped and cooked at the same time with the chicken, if you prefer.
Measure 1/4 cup of olive oil and 1/2 cup of red wine vinegar. Season with salt, pepper and garlic powder to taste. Whisk until combined. Substitute with light Italian or Greek dressing for an easy substitute.
For each bowl, place about a 1/2 cup of cooked quinoa in a bowl and top with diced chicken breast, red onion, cucumber, bell pepper, feta cheese, chickpeas and chopped walnuts. Drizzle 1/4th of the dressing over the bowl and combine.
Store leftovers in an airtight container for up to 4 days since the chicken was cooked. If you prefer a warm bowl, store the quinoa and chicken separately from the fresh vegetables. Or, just microwave the chicken and add on top. This bowl is delicious cold, too!
