# 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, 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 or maple syrup
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 or until liquid is absorbed. Remove from heat and let rest 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 6–7 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - Halve cherry tomatoes, shred cabbage, julienne carrot, slice bell pepper and cucumber, and ensure baby spinach and cooked edamame are ready.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper in a mixing bowl until emulsified.
05 - Evenly divide quinoa into 4 meal-prep containers. Layer sliced chicken, cherry tomatoes, purple cabbage, carrot, bell pepper, spinach, edamame, and cucumber in separate sections atop the quinoa.
06 - Drizzle with dressing or store dressing separately. Top with toasted pumpkin seeds and chopped parsley.
07 - Cover and refrigerate up to 4 days. Best served chilled or reheated as desired.
