Colorful bowls layer quinoa, chicken, and veggies with zesty dressing for nutritious, visually appealing meals.
# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large boneless, skinless chicken breasts
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt
09 - Black pepper
→ 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 edamame, shelled and cooked
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
21 - Salt
22 - Black pepper
→ Garnish
23 - 2 tablespoons toasted pumpkin seeds
24 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side until fully cooked. Rest for 5 minutes, then slice thinly.
03 - While grains and chicken cook, prepare vegetables by halving tomatoes, shredding cabbage, julienning carrot, slicing bell pepper and cucumber, and ensuring edamame and spinach are ready.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a mixing bowl until well emulsified.
05 - Divide quinoa evenly among 4 containers. Arrange sliced chicken, tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber in distinct layers on top of the grains.
06 - Drizzle each bowl with dressing or pack dressing separately. Garnish with toasted pumpkin seeds and chopped parsley.
07 - Seal containers and refrigerate for up to 4 days.
