Hemp Protein Medley Bowl

Try this for protein-packed lunch!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2


  • 1/2 cup quinoa
  • 2 small skinless chicken breasts
  • 1 tbsp cold pressed rapeseed oil
  • 100 g feta cheese
  • 1/2 cup new hemisphere™ Hemp Seed Hulled
  • 200 g telegraph cucumber
  • 150 g cherry tomatoes
  • fresh Italian parsley


  • 1/4 cup new hemisphere™ Hemp Seed Oil
  • 1/2 cup white wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt


  • Rinse the quinoa under running cold water then place in a medium saucepan. Cover with water and bring to boil. Cook for 12-15 minutes. Drain in a sieve and fluff up with a fork.
  • While the quinoa is cooking, cube the chicken breasts then heat the rapeseed oil in a small fry pan. Pan fry the chicken on a medium-high heat till golden brown and cooked right through. Set aside to cool.
  • Wash the cherry tomatoes, cucumber, and parsley. Cube both the feta cheese and cucumber. Cut the cherry tomatoes in half.
  • Combine all ingredients in a large bowl except the parsley. Divide the mixture between two bowls. Garnish with parsley then drizzle with the vinaigrette.


  • In a small jar, combine all ingredients. Shake well with a lid before serving.
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