Warm Green Quinoa Bowl with Paprika Chicken, Crunchy Cucumber and Lime Yogurt Sauce

Instructions

1. 1

   1. In a small saucepan, combine the rinsed quinoa, broth, and a pinch of salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 14 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 5 minutes.

2. 2

   2. Meanwhile, toss the chicken with 15 ml (1 tbsp) olive oil, smoked paprika, cumin, chopped garlic, half of the salt, and half of the black pepper.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add the chicken and cook for 6 to 8 minutes, stirring halfway through, until browned and it reaches a safe internal temperature of 165°F / 74°C.

4. 4

   4. In a bowl, stir together the Greek yogurt, grated garlic, lime zest, 30 ml (2 tbsp) lime juice, dill, parsley, the remaining salt, and the remaining black pepper until creamy.

5. 5

   5. In another bowl, combine the cucumber and red onion with the remaining 15 ml (1 tbsp) olive oil and 1 tablespoon of the yogurt sauce for a quick dressing.

6. 6

   6. Fluff the quinoa with a fork and divide among 4 bowls. Top with the baby spinach so it softens slightly from the warmth of the quinoa.

7. 7

   7. Arrange the hot chicken, dressed cucumber and onion, and the lime yogurt sauce over each bowl. Finish with the pumpkin seeds and serve immediately.