Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (475ml) water
  • 1/2 tsp (3g) sea salt
  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) garlic powder
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely minced
  • 1/4 cup (30g) fresh parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) honey
  • 1/4 tsp (1g) salt

Instructions:

  1. Combine rinsed quinoa, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  2. Toss chicken cubes with olive oil, oregano, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook chicken for 5-7 minutes, stirring occasionally, until internal temperature reaches 165°F (74°C).
  3. In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red onion, and parsley. Toss gently to integrate.
  4. Whisk together extra virgin olive oil, lemon juice, minced garlic, honey, and salt until emulsified.
  5. Divide the fluffy quinoa among four bowls. Top with a scoop of the fresh vegetable mix and a portion of the seared chicken. Drizzle the lemon dressing evenly over each bowl.