Color-packed bowls stacked with grains, protein, and crisp veggies for fresh, quick lunches or dinners.
# 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, 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 cooked shelled 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
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes. Fluff thoroughly with a fork.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper. Grill or sear in a frying pan over medium heat for 6 to 7 minutes per side until fully cooked. Transfer to a board and rest for 5 minutes, then slice thin.
03 - While grains and chicken are cooking, chop all vegetables according to specification: halve tomatoes, shred cabbage, julienne carrot, slice bell pepper and cucumber.
04 - In a mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, a pinch of salt, and pepper until emulsified.
05 - Distribute quinoa evenly among four meal-prep containers. Arrange sliced chicken breast and prepared vegetables in visually distinct layers atop the grains.
06 - Drizzle the zesty dressing over each bowl, or pack dressing separately to preserve freshness. Sprinkle pumpkin seeds and chopped parsley as garnish.
07 - Refrigerate bowls for up to four days. For optimal texture and flavor, add avocado or fresh lime wedge just before serving, if desired.
