This is a Middle Eastern-inspired bowl and takes just minutes to make. The garlicky, tahini-spiked yogurt brings all the elements together. You can have a vegetarian or non-vegetarian bowl by simply changing a few ingredients!
Ingredients
12 ounces boneless chicken breast, shredded (about 3 cups)- if you’re opting for a non-veg bowl
2 teaspoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon cumin, divided
1/8 teaspoon paprika
1/2 cup plain yogurt
1 tablespoon fresh lemon juice
1 tablespoon tahini (homemade or store-bought)
1 teaspoon minced garlic
1 (8.5-oz.) pkg. precooked quinoa
2 cups chopped cucumber
2 cups halved cherry or regular tomatoes
15-oz. chickpeas, cooked
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Directions:
- Place chicken and oil in a large bowl; toss to coat. Combine 1/2 teaspoon salt, 1/4 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.
- Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.
- Cook quinoa according to package directions. Place 1/2 cup quinoa in each of 4 bowls. Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons yogurt mixture. Top with parsley and black pepper.
Tips:
Assemble a few bowls at the beginning of the week for easy make-ahead lunches.