Roasted Red Pepper and Feta Quinoa Bowls | Saputo Cheese

Ingredients

• 1 ½ cups (375 mL) quinoa, rinsed and drained
• 1 carton (900 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Roasted Garlic Chicken Broth, divided
• 2 tbsp (30 mL) olive oil
• 1 lb (454 g) boneless, skinless chicken breasts, cubed
• 1 medium red onion, chopped
• 1 red pepper, chopped
• 2 tsp (10 mL) dried oregano
• 1 can (284 mL) CAMPBELL’S® Condensed Roasted Red Pepper & Tomato Soup
• 2 cups (500 mL) shredded green leaf lettuce
• 1 container (200 g) Saputo Feta cheese, crumbled
• 1 cup (250 mL) canned chickpeas, rinsed and drained
• 1 cup (250 mL) chopped fresh tomatoes
• 1 cup (250 mL) chopped seedless cucumber
• ½ cup (125 mL) chopped pitted Kalamata olives (optional)