Ingredients:

  • 1 cup (170g) uncooked white quinoa
  • 2 cups (480ml) water
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1 lb (450g) chicken breast, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • salt and black pepper to taste
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (35g) red onion, finely diced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (30g) toasted pine nuts
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1 clove (5g) garlic, minced

Instructions:

  1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds.
  2. Heat 1 tbsp olive oil in a saucepan over medium heat. Add quinoa and stir for 2-3 minutes until fragrant and slightly golden.
  3. Pour in water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove the saucepan from heat and keep the lid on for 5 minutes. Fluff gently with a fork.
  5. Toss chicken cubes with garlic powder, smoked paprika, salt, and pepper.
  6. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and sear until golden brown and cooked through.
  7. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
  8. Divide the fluffed quinoa among 4 bowls. Top with seared chicken, diced cucumber, cherry tomatoes, red onion, feta cheese, and toasted pine nuts.
  9. Drizzle the creamy tahini dressing over each bowl before serving.