Simple Cooked Quinoa Bowl with Chicken

Instructions:

1. Rinse quinoa in a fine-mesh strainer until water runs clear.
2. Heat 1 tbsp olive oil in the saucepan over medium heat; add quinoa and toast for 2-3 minutes until it smells nutty.
3. Stir in broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
5. Pat chicken cubes dry with a paper towel and season with garlic powder, smoked paprika, salt, and pepper.
6. Heat olive oil in the skillet over medium-high heat. Sear chicken for 5-7 minutes, tossing occasionally, until the internal temperature reaches 165°F (74°C).
7. Divide fresh baby spinach equally among four bowls.
8. Scoop a generous portion of cooked quinoa onto the greens.
9. Arrange seared chicken, cucumbers, tomatoes, and red onion in distinct sections over the quinoa.
10. Top with crumbled feta and drizzle with a whisked mixture of olive oil, lemon juice, minced garlic, oregano, and salt.