Vibrant bowls with quinoa, chicken, fresh vegetables, zesty dressing, and pops of color for easy, wholesome meals.
# What you need:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large chicken breasts, boneless and skinless
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt, to taste
09 - Black pepper, to taste
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup shredded purple cabbage
12 - 1 large carrot, julienned
13 - 1 yellow bell pepper, sliced
14 - 1 cup baby spinach
15 - 1/2 cup shelled and cooked edamame
16 - 1 small cucumber, sliced
→ Dressing
17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon honey or maple syrup
21 - Salt, to taste
22 - Black pepper, to taste
→ Garnish
23 - 2 tablespoons toasted pumpkin seeds
24 - 1 tablespoon chopped fresh parsley
# How to Make It:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes. Fluff quinoa with a fork.
02 - Coat chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper. Heat a frying pan or grill pan over medium heat. Cook chicken 6 to 7 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - While the grains and chicken cook, halve the cherry tomatoes, shred the purple cabbage, julienne the carrot, slice the yellow bell pepper and cucumber, and cook the edamame if needed.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified in a mixing bowl.
05 - Distribute cooked quinoa evenly among four containers. Arrange sliced chicken, cherry tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber in visually distinct layers atop the grains.
06 - Drizzle each bowl with dressing or pack dressing separately for freshness. Finish with toasted pumpkin seeds and fresh parsley.
07 - Refrigerate prepared bowls in airtight containers for up to four days.
