Ingredients:

  • 170 g quinoa
  • 480 ml vegetable broth
  • 3 g sea salt
  • 15 ml extra virgin olive oil
  • 450 g chicken breast, cubed into 1-inch pieces
  • 30 ml soy sauce
  • 15 ml honey
  • 5 g grated fresh ginger
  • 15 ml neutral oil (avocado or canola)
  • 300 g cauliflower florets, bite-sized
  • 150 g shredded carrots
  • 5 g turmeric powder
  • 3 g cumin
  • 45 g tahini
  • 15 ml lemon juice
  • 5 ml sriracha or chili paste
  • 15-30 ml warm water

Instructions:

  1. Rinse 170 g quinoa under cold water. In a medium saucepan, combine quinoa, 480 ml vegetable broth, and 3 g sea salt.
  2. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until the liquid is absorbed and the grains look fluffy.
  3. Stir in 15 ml extra virgin olive oil and set aside.
  4. Whisk 30 ml soy sauce, 15 ml honey, and 5 g grated ginger in a small bowl.
  5. Heat 15 ml neutral oil in a large skillet over medium-high heat. Add 450 g chicken cubes and sear 3-4 minutes per side until they develop a mahogany-colored crust.
  6. Cook until the chicken is no longer pink in the center and the internal temperature reaches 165°F (74°C).
  7. Pour the glaze over the chicken and toss for 60 seconds until the sauce becomes thick and glossy. Remove from heat and transfer the chicken to a plate.
  8. In the same skillet (do not wash it), add 300 g cauliflower florets and 150 g shredded carrots. Sprinkle with 5 g turmeric powder and 3 g cumin.
  9. Sauté for 5-7 minutes until the vegetables are tender-crisp and smell nutty.
  10. Combine 45 g tahini, 15 ml lemon juice, and 5 ml sriracha in a small bowl. Whisk vigorously.
  11. Gradually add warm water one tablespoon at a time, up to 15-30 ml total, until the sauce reaches a velvety, pourable consistency. Reserve any remaining sauce for serving.
  12. Divide the quinoa among 4 bowls. Top each with chicken, cauliflower and carrots, and drizzle with the tahini sauce.