Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed well
  • 2 cups (480ml) chicken or vegetable broth
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) sea salt
  • 1.5 lbs (680g) boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (60g) fresh baby spinach or kale, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cucumber (approx 300g), diced
  • 1/2 red onion (approx 50g), thinly sliced
  • 1/2 cup (60g) crumbled feta cheese
  • 1 ripe avocado (approx 150g), sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) honey or maple syrup
  • salt to taste
  • pepper to taste

Instructions:

  1. Heat 1 tbsp olive oil in a saucepan over medium heat. Add rinsed quinoa and stir for 2–3 minutes until nutty and golden.
  2. Pour in broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let the quinoa sit, covered, for 5 minutes before fluffing with a fork.
  4. Pat chicken cubes completely dry. Toss with garlic powder, smoked paprika, salt, and pepper.
  5. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat. Add chicken in a single layer and sear until golden brown and cooked through.
  6. Whisk together extra virgin olive oil, lemon juice, apple cider vinegar, minced garlic, and honey until emulsified; season with salt and pepper.
  7. Assemble bowls by dividing quinoa among four servings, topping with seared chicken, spinach, tomatoes, cucumber, red onion, feta, and avocado.
  8. Drizzle the emulsified dressing over each bowl before serving.