Chicken Shawarma Bowls with Quinoa

Instructions

1. 1In a bowl, combine the 2 tablespoons olive oil, 2 tablespoons lemon juice, 4 cloves garlic (minced), 1 tablespoon cumin, 1 tablespoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the about 680 g boneless, skinless chicken thighs to the bowl and turn to coat them evenly in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. 2Rinse the 1 cup quinoa thoroughly in a fine-mesh sieve under cold running water. Combine the rinsed 1 cup quinoa and 2 cups water in a medium saucepan. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until all the water has been absorbed and the quinoa is tender.
3. 3While the quinoa simmers, heat a large skillet or grill pan over medium-high heat (204.4°C / 200°C). Once hot, carefully place the marinated chicken thighs in the skillet or on the grill. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice sear. The internal temperature should reach 74°C.
4. 4Transfer the cooked chicken thighs to a cutting board and let them rest for 5 minutes. After resting, slice the chicken thighs into thin strips, about 0.635 cm thick.
5. 5In a small bowl, whisk together the 1/4 cup tahini and 1/4 cup dairy-free yogurt (if using) until smooth to create the tahini-yogurt dressing.
6. 6Fluff the cooked quinoa with a fork. Divide the fluffy quinoa among four serving bowls. Top the quinoa with the sliced chicken shawarma, 1 cup chopped tomatoes, 1 cup cucumber (sliced), and 1/2 cup red onion (thinly sliced).
7. 7Drizzle the tahini-yogurt dressing over the assembled bowls. Serve immediately.

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