# 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 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 edamame, shelled and 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
# Directions:
01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat, reduce to low, cover, and cook for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
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 until fully cooked. Let rest for 5 minutes before slicing thinly.
03 - While quinoa and chicken are cooking, prepare vegetables by halving tomatoes, shredding cabbage, julienning carrot, slicing bell pepper and cucumber, and cooking edamame if needed.
04 - In a mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until fully emulsified.
05 - Divide the cooked quinoa evenly into 4 meal-prep containers. Layer sliced chicken, cherry tomatoes, purple cabbage, carrots, bell pepper, spinach, edamame, and cucumber on top for a visually appealing presentation.
06 - Drizzle each bowl with dressing, or pack dressing separately for optimal freshness. Sprinkle with toasted pumpkin seeds and parsley.
07 - Seal containers and refrigerate for up to 4 days for convenient meals throughout the week.
