📋 Instructions

1. 1Rinse and simmer quinoa — Rinse 1 cup (170g) quinoa under cold water until it stops foaming, then combine with 2 cups (480ml) water and a generous pinch of salt in a saucepan. Bring to a boil, cover, drop to low, and simmer 15 minutes at 200F (93C) until the water is absorbed and you see little white spirals on the grains. Rest off the heat 5 minutes, then fluff with a fork.
2. 2Mix the spice rub — In a small bowl, stir together 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp cumin, and 1/2 tsp sea salt. Pat the chicken dry and coat all sides evenly — the rub should cling like a dry paste, not sit in clumps.
3. 3Sear the chicken — Heat 1 tbsp (15ml) olive oil in a large skillet over medium-high until it shimmers, about 2 minutes. Lay in the chicken and cook undisturbed 6 to 7 minutes per side at 400F (205C) pan temperature until deeply golden and the internal temperature reads 165F (74C). Transfer to a board and rest 5 minutes.
4. 4Whisk the tahini drizzle — While the chicken rests, whisk 1/3 cup (80g) tahini with the lemon zest, 3 tbsp (45ml) lemon juice, and 3 to 4 tbsp cold water until smooth and pourable. It will seize and look grainy at first — keep whisking and it loosens into a glossy sauce.
5. 5Slice the chicken — Slice the rested breasts against the grain into 1/2-inch (1cm) strips. Cutting across the muscle fibers shortens them, which is why the slices feel tender rather than stringy.
6. 6Assemble the bowls — Divide the warm quinoa among bowls, then arrange the chicken, 1 cup (150g) halved cherry tomatoes, and the diced cucumber on top. Spoon the tahini drizzle over everything and finish with the chopped parsley.
7. 7Taste and adjust — Give each bowl a final pinch of salt and a squeeze of lemon. The flavors should read bright, smoky, and creamy all at once — if it tastes flat, it almost always needs acid, not more salt.