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Summer glow bowl in a shallow pink bowl: a bed of quinoa topped with sliced tomatoes, diced red bell pepper, grilled corn kernels & shredded cucumber. The bowl has a small gold fork in it. It sits atop a white marble surface, next to a small dish of curry vinaigrette & a couple of summer tomatoes.

Glow Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 16 reviews
  • Author: Jess Larson
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Entree Salads & Bowls Recipes
  • Method: Stovetop, Grilling & Smoking, No-Cook
  • Cuisine: American
  • Diet: Gluten Free


A plethora of good-for-you ingredients like quinoa, grilled chicken, end-of-summer veggies, & tons of fresh herbs are tossed into a simple sweet & spicy curry vinaigrette. Equal parts entrée salad & nourishing bowl, these Glow Bowls are the perfect light & healthy meal!


  • 2 cups cooked quinoa
  • 1 pound chicken thighs (or thinly pounded chicken breast)
  • 2 ears sweet corn, husked
  • 8 ounces cherry tomatoes, halved or quartered
  • 1 large carrot, grated or thinly sliced
  • 1 large cucumber, grated or thinly sliced
  • 1 red bell pepper, deseeded & diced
  • 3/4 cup packed leafy fresh herbs & tender stems (such as basil, cilantro & mint), finely chopped
  • 1 tablespoon finely chopped chives or green onions
  • 5.5 ounces spring greens (or arugula or baby kale)
  • curry vinaigrette, below

for the curry vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1 lemon, zested & juiced
  • 3 cloves garlic, finely chopped or grated
  • 2 tablespoons curry powder
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey (or pure maple syrup or agave nectar)
  • optional: pinch of red chili flakes or cayenne pepper
  • 1 teaspoon kosher salt* (if curry powder is salted, omit or add salt just to taste)



  • Cook the quinoa: Add 2/3 cup dry quinoa & 1 1/3 cup water or stock to a medium saucepan with a lid. Season with a generous pinch of salt. Bring the mixture to a boil (uncovered) over medium-high heat. Reduce heat to low or medium-low, bringing the quinoa to a slow simmer. Cover and simmer for 15 minutes. Remove from the heat & let stand (covered) for 5 minutes. Uncover & fluff with a fork. Set aside, or store in an individual airtight container in the refrigerator for up to 1 week.
  • Chop & prep the veggies: Husk the sweet corn. Halve or quarter the cherry tomatoes. Grate or thinly slice the carrot & cucumber. Dice the red bell pepper. Set aside, or store in individual airtight containers in the refrigerator for up to 3 days.
  • Prep the curry vinaigrette/marinade: Add all listed ingredients to a medium bowl or a jar. Whisk or seal & shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week. The curry vinaigrette may settle a bit as it rests – just give it a good shake before you drizzle it over a glow bowl!
  • Marinate the chicken: Place the chicken thighs in an medium bowl or container. Pour half of the curry marinade over top, tossing to coat the chicken in the marinade. Cover/seal the bowl & place in the refrigerator to marinate for 12-48 hours. 

Glow Bowls Assembly & Serving:

  1. Prepare the grill for medium-high direct heat grilling. 
  2. Grill the chicken & sweet corn: Brush the corn with a little oil, or lightly spritz with your go-to cooking spray. Season with salt & ground black pepper. Place the chicken & corn on the preheated grill. Grill the chicken for 4-5 minutes per side, or until fully cooked through. Grill the sweet corn for 3-4 minutes per side, or until nicely charred. Remove from the grill. Once cool enough to handle, chop the chicken into bite-sized pieces & slice the sweet corn kernels off of the cob. 
  3. Assemble the glow bowls: Combine the quinoa, grilled chicken, grilled sweet corn, tomatoes, carrot, cucumber, bell pepper, & chopped fresh herbs in a large mixing bowl. Pour the remaining curry vinaigrette over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired.
  4. Serve: Add a generous handful of greens to a serving bowl. Top with the quinoa mixture. Drizzle with any remaining curry vinaigrette & garnish with some additional finely chopped fresh herbs, as desired. Enjoy!


  • Storage: Store the assembled Glow Bowls in an airtight container in the refrigerator. You can also divide them into individual portions for the perfect grab-&-go meal prepped lunch. They will keep for up to 4 days.
  • Meal prep: If you’d like to do just a little prep in advance to help cut down on the active prep time when you make your Glow Bowls, there are a couple of different routes you can go:
    • 15-minute meal prep: Chop the veggies, mix the curry vinaigrette, & marinate the chicken according to Recipe Directions (prep notes), above. Store in individual airtight containers in the refrigerator for up to 3 days.
    • 20-minute meal prep: Cook the quinoa according to Recipe Directions (prep notes), above. Store in an airtight container in the refrigerator for up to 1 week. (5 minutes active prep)