# What You’ll Need:
→ 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 shredded purple cabbage
11 - 1 large carrot, julienned
12 - 1 yellow bell pepper, sliced
13 - 1 cup baby spinach
14 - 1/2 cup shelled edamame, 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 chopped fresh parsley
# How-To:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - Coat 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 fully cooked. Let rest for 5 minutes, then slice thinly.
03 - While quinoa and chicken cook, halve tomatoes, shred purple cabbage, julienne carrot, slice bell pepper and cucumber, and cook shelled edamame if not precooked.
04 - Whisk olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper in a mixing bowl until well combined.
05 - Evenly distribute the quinoa into four meal-prep containers. Arrange sliced chicken, tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber in separated layers over the grains for optimal color and presentation.
06 - Drizzle bowls with dressing or pack dressing separately. Sprinkle with toasted pumpkin seeds and fresh parsley.
07 - Refrigerate bowls for up to 4 days, ensuring containers are tightly sealed.
