# What You'll Need:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large boneless, skinless chicken breasts (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
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, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and allow to stand covered for 5 minutes. Fluff with a fork.
02 - Rub chicken breasts evenly with olive oil, smoked paprika, garlic powder, salt, and black pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side until cooked through. Remove from heat, let rest 5 minutes, then thinly slice.
03 - Chop, slice, and julienne all vegetables as directed while grains and chicken cook.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a mixing bowl until fully emulsified.
05 - Divide quinoa evenly into four meal-prep containers. Arrange sliced chicken, cherry tomatoes, shredded purple cabbage, julienned carrot, sliced bell pepper, baby spinach, edamame, and cucumber in individual, colorful layers over the grains.
06 - Drizzle bowls with dressing or pack dressing separately if storing. Finish with toasted pumpkin seeds and chopped parsley.
07 - Refrigerate bowls in sealed containers for up to four days.
