Colourful layered bowls blend quinoa, chicken, assorted veggies, and zesty dressing for a wholesome, vibrant meal.
# Ingredient list:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large chicken breasts, boneless and skinless
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt and black pepper, to taste
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup purple cabbage, shredded
11 - 1 large carrot, julienned
12 - 1 yellow bell pepper, sliced
13 - 1 cup baby spinach
14 - 1/2 cup edamame, shelled and cooked
15 - 1 small cucumber, sliced
→ Dressing
16 - 3 tablespoons extra-virgin olive oil
17 - 2 tablespoons lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon honey or maple syrup
20 - Salt and black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon fresh parsley, chopped
# Step-by-Step Guide:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 6–7 minutes per side until fully cooked. Allow to rest for 5 minutes before slicing thinly.
03 - Prepare vegetables by halving tomatoes, shredding cabbage, julienning carrot, slicing bell pepper, and cucumber. Ensure edamame is cooked and spinach is washed.
04 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper in a mixing bowl until smooth and emulsified.
05 - Divide the cooked quinoa evenly among 4 containers. Arrange the sliced chicken, cherry tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber in distinct layers atop the grains.
06 - Drizzle with dressing or pack dressing separately. Top each bowl with toasted pumpkin seeds and chopped parsley.
07 - Store meal-prep bowls in the refrigerator for up to 4 days in airtight containers.
