Recipe of the Week- Glow Bowls

1. Cook the quinoa: Add 2/3 cup dry quinoa & 1 1/3 cup water or stock to a medium saucepan with a lid. Season with a generous pinch of salt. Bring the mixture to a boil (uncovered) over medium-high heat. Reduce heat to low or medium-low, bringing the quinoa to a slow simmer. Cover and simmer for 15 minutes. Remove from the heat & let stand (covered) for 5 minutes. Uncover & fluff with a fork. Set aside, or store in an individual airtight container in the refrigerator for up to 1 week.
2. Chop & prep the veggies: Husk the sweet corn. Halve or quarter the cherry tomatoes. Grate or thinly slice the carrot & cucumber. Dice the red bell pepper. Set aside, or store in individual airtight containers in the refrigerator for up to 3 days.
3. Prep the curry vinaigrette/marinade: Add all listed ingredients to a medium bowl or a jar. Whisk or seal & shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week. The curry vinaigrette may settle a bit as it rests – just give it a good shake before you drizzle it over a glow bowl!
4. Marinate the chicken: Place the chicken in a medium bowl or container. Pour half of the curry marinade over top, tossing to coat the chicken in the marinade. Cover/seal the bowl & place in the refrigerator to marinate for 12-48 hours.

Glow Bowls Assembly & Serving:

1. Prepare the grill for medium-high direct heat grilling.
2. Grill the chicken & sweet corn: Brush the corn with a little oil, or lightly spritz with your go-to cooking spray. Season with salt & ground black pepper. Place the chicken & corn on the preheated grill. Grill the chicken until fully cooked through. Grill the sweet corn for 3-4 minutes per side, or until nicely charred. Remove from the grill. Once cool enough to handle, chop the chicken into bite-sized pieces & slice the sweet corn kernels off of the cob.
3. Assemble the glow bowls: Combine the quinoa, grilled chicken, grilled sweet corn, tomatoes, carrot, cucumber, bell pepper, & chopped fresh herbs in a large mixing bowl. Pour the remaining curry vinaigrette over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired.
4. Serve: Add a generous handful of greens to a serving bowl. Top with the quinoa mixture. Drizzle with any remaining curry vinaigrette & garnish with some additional finely chopped fresh herbs, as desired.