Ingredients:

  • 1 cup quinoa (185 g)
  • 2 cups water or vegetable broth (480 ml)
  • 1 pound boneless, skinless chicken breasts (450 g)
  • 2 ripe avocados, sliced
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 cup cucumber, diced (150 g)
  • 1/2 cup red bell pepper, diced (75 g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper, to taste
  • 3 tablespoons tahini (45 g)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 clove garlic, minced
  • 2 tablespoons water (30 ml, adjust for desired consistency)
  • Salt, to taste

Instructions:

  1. Rinse quinoa under cold water.
  2. In a medium saucepan, combine quinoa and water or broth. Bring to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
  4. In a small bowl, mix olive oil, salt, and pepper.
  5. Coat chicken breasts with the marinade and let rest for 10-15 minutes.
  6. Preheat grill or grill pan over medium-high heat.
  7. Add chicken and grill for 6-7 minutes on each side or until cooked through (internal temperature reaches 165°F/75°C).
  8. Remove from heat and let rest before slicing.
  9. Dice cucumbers, halve cherry tomatoes, and dice bell peppers.
  10. In a bowl, whisk together tahini, lemon juice, olive oil, garlic, water, and salt until smooth.
  11. Divide quinoa among four bowls.
  12. Top with sliced chicken, avocado, tomatoes, cucumbers, and bell peppers.
  13. Drizzle with lemon-tahini dressing.