Ginger-Sesame Chicken Quinoa Bowls

Ingredients

• •3/4 cup dry quinoarinsed well
• •300 g (about 3) boneless chicken thighs
• •2 1/2 tbsp gluten-free tamaridivided; wheat-free soy sauce
• •1 tbsp maple syrup
• •2 tsp fresh ginger, finely grated
• •2 tbsp garlic-infused olive oildivided; infused oil only — no garlic pieces
• •2 medium carrotscut into thin batons
• •1 Lebanese cucumbersliced into half-moons
• •2 cups baby spinach
• •1 1/2 tbsp rice vinegar
• •1 tbsp toasted sesame seeds
• •2 stalks, sliced spring onion greensgreen tops only — no white bulb

Method

1. 1Simmer the quinoa in 1 1/2 cups salted water for 13 minutes, then spread it on a plate to cool and dry out.
2. 2Meanwhile, toss the carrot batons with 1 tablespoon garlic-infused oil and a pinch of salt; roast at 220C (425F) for 18-20 minutes until browned at the edges.
3. 3Stir together 1 1/2 tablespoons tamari, the maple syrup, and the ginger; coat the chicken and sear in a hot skillet 4 minutes per side until glazed and cooked through. Rest 5 minutes, then slice.
4. 4Whisk the remaining 1 tablespoon garlic-infused oil, 1 tablespoon tamari, the rice vinegar, and half the sesame seeds into a dressing; pour into two small lidded jars.
5. 5Divide quinoa between two containers, then top with spinach, roasted carrots, cucumber, and sliced chicken, keeping the cucumber away from the warm chicken.
6. 6Scatter with spring onion greens and remaining sesame seeds; refrigerate. At lunch, pour over the dressing and toss.