Ingredients:

  • 1/2 cup (85g) uncooked quinoa, rinsed
  • 1 cup (240ml) water or low-sodium vegetable broth
  • 1/4 tsp (1.5g) sea salt
  • 6 oz (170g) boneless, skinless chicken breast, cubed
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (1g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • Salt and black pepper to taste
  • 1 cup (30g) baby kale or spinach, chopped
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (35g) cucumber, diced
  • 1 tbsp (15g) toasted pumpkin seeds (pepitas)
  • 1 tbsp (16g) runny tahini
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) maple syrup or honey
  • 2 tbsp (30ml) warm water

Instructions:

  1. Place the rinsed quinoa in the saucepan over medium heat for 2 minutes, stirring constantly until it smells nutty.
  2. Add water or broth and 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. Fluff with a fork to separate the grains.
  4. Toss cubed chicken with garlic powder, paprika, salt, and pepper.
  5. Heat olive oil in the skillet over medium-high heat. Add chicken in a single layer.
  6. Cook for 3-4 minutes per side without moving them too much, until the edges are mahogany-colored and the center is opaque.
  7. In a small bowl, whisk tahini, lemon juice, and maple syrup. Gradually add warm water until the dressing is a velvety, pourable consistency.
  8. Divide the fluffed quinoa into bowls. Top with the seared chicken, kale, tomatoes, and cucumber.
  9. Drizzle the lemon-tahini dressing over the top and garnish with pumpkin seeds.