Flavorful Chicken and Quinoa Shawarma Bowls

Rinse quinoa with a mesh strainer or sieve. Toast quinoa in a medium saucepan over medium heat for a few minutes, stirring constantly.

Add 1 1/2 cups water to the saucepan with quinoa and bring to a boil over high heat. Reduce heat to low and let quinoa simmer, with the lid slightly ajar, for 12-13 minutes or until fluffy and liquid has been absorbed. Fluff with a fork and leave aside.

Chop red onion, bell pepper, cucumber, and parsley. Cut grape tomatoes in half.

Pat the chicken dry with paper towels and pound to 1/4-inch thickness using a meat mallet or heavy pan.

In a shallow bowl, combine cumin, smoked paprika, turmeric, cayenne pepper, half of the lemon juice, minced garlic, and 1 tablespoon olive oil. Coat chicken breasts with the spice mixture, and let it marinate at room temperature for at least 10 minutes.

While the chicken marinates, prepare a salad by mixing red onion, bell pepper, cucumber, tomatoes, and parsley in a bowl. Dress the salad with the remaining half of the lemon juice and 1 tablespoon olive oil.

In a separate bowl, prepare the tahini sauce by whisking together tahini, minced garlic, and 3 tablespoons warm water. Season with salt, pepper, and 1/8 teaspoon paprika.

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breasts until fully cooked and reaches an internal temperature of 165 degrees Fahrenheit, approximately 3-4 minutes per side. Transfer chicken to a plate and let it rest for a few minutes.

Slice the cooked chicken into thin strips or bite-sized pieces.

Assemble the bowls by dividing quinoa between two bowls, followed by the salad mixture and chicken. Drizzle with tahini sauce before serving.