# Components:
→ 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, 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 edamame, shelled and cooked
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
21 - Salt, to taste
22 - Black pepper, to taste
→ Garnish
23 - 2 tablespoons toasted pumpkin seeds
24 - 1 tablespoon chopped fresh parsley
# Method:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium heat. Reduce 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 black pepper. Grill or pan-sear on medium heat for 6 to 7 minutes per side, or until thoroughly cooked. Rest for 5 minutes before slicing thinly.
03 - Wash, chop, and slice vegetables as specified, ensuring even pieces for layering.
04 - In a mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until fully emulsified.
05 - Divide cooked quinoa evenly among four meal-prep containers. Arrange sliced chicken, cherry tomatoes, purple cabbage, julienned carrot, bell pepper, spinach, edamame, and cucumber in sections over the grains for visible layers.
06 - Drizzle each bowl with dressing prior to serving or pack the dressing separately for freshness. Top with toasted pumpkin seeds and fresh parsley.
07 - Seal containers and refrigerate for up to four days. Enjoy cold or gently reheat before eating.
