Ingredients:

  • 1 cup (200g) quinoa, rinsed thoroughly
  • 2 cups (480ml) water or vegetable broth
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (150g) chopped cucumber
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) shredded carrots
  • 1 cup (75g) baby spinach
  • ½ avocado, sliced
  • ¼ cup (25g) toasted pumpkin seeds
  • ¼ cup (25g) crumbled feta cheese (optional)
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh cilantro
  • 1 clove garlic, minced
  • ½ teaspoon (2.5ml) Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the Quinoa: Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken, paprika, garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until chicken is cooked through and lightly browned (internal temperature reaches 165°F/74°C).
  3. Prepare the Dressing: In a mixing bowl, whisk together olive oil, lemon juice, parsley, cilantro, garlic, mustard, salt, and pepper.
  4. Assemble the Bowls: Divide cooked quinoa between two bowls. Top with chicken, cucumber, cherry tomatoes, carrots, spinach, avocado, pumpkin seeds, and feta cheese (if using).
  5. Drizzle and Serve: Drizzle each bowl with lemon-herb dressing. Serve immediately.