30-Minute Chicken Quinoa Bowl

Instructions:

1. Heat a saucepan over medium heat. Add the rinsed, dry quinoa and toast for 2 minutes until it smells nutty.
2. Pour in the water or broth and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add cubed chicken; sear until mahogany-colored and cooked through (about 5–7 minutes). Remove chicken and set aside.
5. In the same pan, toss in broccoli and carrots. Sauté for 4–5 minutes until edges are charred but vegetables remain crisp-tender.
6. In a small bowl, whisk tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water one teaspoon at a time until the dressing is velvety and pourable.
7. Divide the quinoa and seared components into two bowls and drizzle with the lemon-tahini dressing.