# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large chicken breasts (boneless, skinless; about 14 ounces total)
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 shredded purple cabbage
11 - 1 large carrot, julienned
12 - 1 yellow bell pepper, sliced
13 - 1 cup baby spinach
14 - 1/2 cup shelled, cooked edamame
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 for vegan option)
20 - Salt and black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork to separate the grains.
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, or until fully cooked. Allow to rest for 5 minutes, then slice thinly across the grain.
03 - While the quinoa and chicken are cooking, slice all vegetables as directed: halve cherry tomatoes, shred cabbage, julienne carrot, slice yellow bell pepper and cucumber, and cook edamame if needed.
04 - In a mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until the mixture emulsifies and becomes smooth.
05 - Divide the cooked quinoa evenly among four meal-prep containers. Arrange sliced chicken and vegetables in colorful layers on top of the quinoa for visual appeal.
06 - Drizzle dressing over each bowl, or pack dressing separately to maintain freshness. Sprinkle with toasted pumpkin seeds and chopped parsley to finish.
07 - Store in lidded containers in the refrigerator for up to four days. Consume cold or reheat portions as desired.
