Protein Power Pack Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water. In a medium saucepan combine rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat, then reduce to a simmer, cover and cook 15 minutes or until water is absorbed. Remove from heat and let stand, covered, 5 minutes; fluff with a fork and set aside to cool slightly.

Prepare chickpeas

While quinoa cooks, drain and rinse 1 cup canned chickpeas. Pat dry with paper towel. Optionally toss chickpeas with 1/4 tsp smoked paprika and a pinch of salt and roast on a baking sheet at 425°F (220°C) for 10–12 minutes for extra texture, or use them as-is.

Season chicken

Pat 1 lb chicken breasts dry and season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.

Cook chicken

Heat 1 tbs oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice thinly.

Prepare tofu

If using the extra-firm tofu for added plant protein, press tofu between paper towels or a clean kitchen towel with a light weight for 10 minutes to remove excess liquid. Cut into 1/2-inch cubes. Heat a nonstick skillet with a light spray or 1 tsp oil over medium-high heat. Pan-fry cubes 6–8 minutes, turning occasionally, until golden brown on multiple sides. Season with a pinch of salt and pepper. Set aside.

Cook eggs

Hard-boil 2 eggs: place eggs in a small pot, cover with cold water by 1 inch, bring to a gentle boil, then turn off heat and cover. Let sit 9 minutes. Drain, cool in ice water for 5 minutes, peel and quarter. Alternatively, soft-boil for 6–7 minutes if preferred.

In a large bowl combine 4 cups baby spinach, 1 cup halved cherry tomatoes, 1 sliced red bell pepper, 1/4 cup thinly sliced red onion, and 1/2 cup diced cucumber. Add the slightly cooled quinoa and 1 cup chickpeas. Toss gently to combine.

In a small jar or bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/2 tsp smoked paprika, 3/4 tsp sea salt and 1/2 tsp freshly ground black pepper until emulsified.

Taste and adjust seasoning: add more lemon for brightness, more salt to taste, or a splash of water if you prefer a thinner dressing.

Drizzle about half the dressing over the salad mixture and toss to coat. Arrange sliced chicken breasts, pan-fried tofu cubes, and quartered hard-boiled eggs on top of the dressed salad.

Sprinkle 2 tbs toasted pumpkin seeds, 2 tbs chopped fresh parsley, and 1/4 cup crumbled feta (if using) across the plate. Add sliced avocado if desired. Serve any remaining dressing on the side.

Divide into 2 generous servings or 3 moderate portions. Enjoy warm or chilled.