Quinoa Bowl with Chicken in 35 Minutes

Instructions:

1. Combine rinsed quinoa, broth, and salt in the saucepan.
2. Bring to a rolling boil over high heat, then immediately reduce to a low simmer.
3. Cover with the lid and cook for 15 minutes, or until the liquid is fully absorbed and the grains look translucent.
4. Remove from heat and let it sit, covered, for 5 minutes.
5. Fluff quinoa with a fork to separate the grains.
6. Pat the cubed chicken breast dry with paper towels to ensure a proper sear.
7. Toss chicken with garlic powder, smoked paprika, salt, and pepper.
8. Heat 1 tbsp olive oil in the skillet over medium-high heat until shimmering, then add chicken and sear until golden and cooked through.
9. In a small whisk or mason jar, combine 3 tbsp olive oil, lemon juice, maple syrup, Dijon mustard, and minced garlic.
10. Assemble bowls by layering quinoa, spinach, cherry tomatoes, cucumber, and red onion.
11. Top with seared chicken, crumbled feta cheese, and drizzle with the dressing.