Quinoa Bowl with Chicken and Chickpeas

1. 1
   prep · ~20 min

   Cook the chickpeas in the pressure cooker.

   1.Drain the soaked chickpeas and add to the pressure cooker with 3 cups water.

   2.Cook on high heat until the first whistle, then lower heat and cook for 12 minutes.

   3.Let the pressure release naturally. Drain any excess water and set aside.
2. 2
   boil · ~15 min

   Cook the quinoa.

   1.Rinse the quinoa under cold water in a fine-mesh strainer.

   2.Add quinoa and 2 cups water to a saucepan. Bring to a boil over high heat.

   3.Reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.

   4.Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

   TIPRinsing quinoa removes its natural bitter coating called saponin.
3. 3
   grill · ~15 min

   Season and grill the chicken.

   1.Pat the chicken breasts dry. Rub with 1 tablespoon olive oil, half the salt, cumin powder, smoked paprika, and black pepper.

   2.Heat a grill pan over medium-high heat. Cook the chicken for 6 to 7 minutes per side until internal temperature reaches 165°F.

   3.Transfer to a cutting board and let rest for 5 minutes. Slice against the grain.

   TIPLet the chicken rest before slicing—this keeps the juices locked in.
4. 4
   mix · ~2 min

   Make the lemon dressing.

   1.Whisk together the remaining 1 tablespoon olive oil, lemon juice, minced garlic, and the remaining salt in a small bowl until emulsified.
5. 5
   assemble · ~3 min

   Assemble the bowls.

   1.Divide the cooked quinoa among four bowls.

   2.Top with sliced grilled chicken, chickpeas, diced cucumber, cherry tomatoes, and sliced red onion.

   3.Drizzle the lemon dressing over each bowl.
6. 6
   garnish

   Garnish with fresh parsley and serve.

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