# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large boneless, skinless chicken breasts
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt, to taste
09 - Black pepper, to taste
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup shredded purple cabbage
12 - 1 large carrot, julienned
13 - 1 yellow bell pepper, sliced
14 - 1 cup baby spinach
15 - 1/2 cup shelled, cooked edamame
16 - 1 small cucumber, sliced
→ Dressing
17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon honey (or maple syrup for vegan option)
21 - Salt, to taste
22 - Black pepper, to taste
→ Garnish
23 - 2 tablespoons toasted pumpkin seeds
24 - 1 tablespoon chopped fresh parsley
# Method steps:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let stand covered 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 to 7 minutes per side, until thoroughly cooked. Rest chicken for 5 minutes, then slice thinly.
03 - While quinoa and chicken are cooking, chop cherry tomatoes, shred cabbage, julienne carrot, slice bell pepper and cucumber, and measure spinach and edamame.
04 - Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a mixing bowl until fully emulsified.
05 - Divide quinoa among 4 meal-prep containers. Arrange sliced chicken, cherry tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber in separate, colorful layers over the grains.
06 - Drizzle dressing over assembled bowls or store dressing separately for freshness. Sprinkle with toasted pumpkin seeds and chopped parsley.
07 - Refrigerate assembled bowls for up to 4 days. Add avocado or lime wedges upon serving if desired.
