Clean and fresh bowl of quinoa, veggies, and chicken, with hummus and tangy Greek dressing.
Add chicken and 1 cup broth to crock pot on high for 3-4 hours or low for 6-8 hours. Once cooked, drain liquid, shred and stir with 1/2 cup Greek dressing. Refrigerate or freeze until ready for use.
Cook quinoa according to package directions (I use 1 cup quinoa and 2 cups chicken broth).
While the quinoa cooks, chop any vegetables for the bowl such as cucumber and tomato.
Assemble the bowls: layer quinoa, chicken, cucumber, and tomato. Garnish with hummus and drizzle with remaining Greek dressing.
Like I said, this can be served hot or cold. To serve hot, reheat the quinoa and chicken separately then add the remaining ingredients. To serve cold, just combine everything straight from the fridge.