📋 Instructions

1. 1Heat the oven and tray — Heat the oven to 425°F (220°C) with a rimmed sheet pan inside for 10 minutes. A preheated pan sears the chicken on contact instead of letting it steam — you want a sizzle the moment it lands.
2. 2Season and roast the chicken — Pat the chicken dry, rub with 1 tbsp olive oil, half the smoked paprika, half the garlic powder and 1 tsp salt. Roast on the hot pan for 20 to 24 minutes, until the thickest part reads 160°F (71°C) on an instant-read thermometer and the surface is golden brown at the edges. Rest 10 minutes, then slice.
3. 3Cook the quinoa — While the chicken roasts, simmer the rinsed quinoa in 4 cups (950 ml) salted water for 14 to 16 minutes, until the grains pop open and show a white spiral. Drain any excess, return to the warm pot, cover and let it steam 5 minutes, then fluff.
4. 4Brown the beef — Heat a skillet over medium-high with 1 tsp oil. Add the beef, break it up and cook 6 to 8 minutes until no pink remains and the edges are deeply browned, then stir in the cumin, remaining paprika and salt. Spoon off any fat.
5. 5Boil the eggs — Lower the eggs into boiling water and cook exactly 8 minutes for jammy yolks, then transfer to ice water for 5 minutes. The ice bath stops carryover cooking — an extra 90 seconds turns jammy into chalky. Peel and halve.
6. 6Crisp the tofu — Toss the pressed tofu cubes with 1 tbsp oil, the remaining garlic powder and salt. Sear in a dry nonstick pan over medium-high for 8 to 10 minutes, turning, until all sides are golden brown and the cubes feel firm and light.
7. 7Whisk the dressing — Shake the olive oil, lemon juice, Dijon and grated garlic in a jar with a pinch of salt and pepper until it looks creamy and slightly thickened, about 20 seconds. Taste — it should be sharp enough to make you pull a face slightly.
8. 8Build six bowls — Divide the quinoa between six containers, then top each with a protein portion: chicken in two, beef in one, tuna in one, tofu in one, chickpeas and egg in the last. Add tomatoes and cucumber in a corner or a separate pot.
9. 9Cool, lid and label — Leave the lids off for 10 minutes so steam escapes, then seal and refrigerate. Add a 2 tbsp pot of dressing to each and label with the day you plan to eat it.