Ingredients
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5 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
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½ teaspoon ground pepper
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¼ teaspoon salt
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3 cups low-sodium chicken broth
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1 tablespoon extra-virgin olive oil
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¼ teaspoon salt
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1 ½ cups quinoa
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¾ cup red-wine vinegar
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5 tablespoons water
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1 ½ tablespoons sugar
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1 tablespoon Dijon mustard
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1 large clove garlic
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2 teaspoons dried basil
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2 teaspoons dried oregano
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½ teaspoon salt
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½ teaspoon ground pepper
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1 ¾ cups extra-virgin olive oil
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1 (15 ounce) can chickpeas, rinsed
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1 medium avocado, sliced
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6 medium radishes, thinly sliced
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1 cup sprouts or shoots
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¼ cup toasted seeds or chopped nuts
Directions
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To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Roast the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)
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Meanwhile, prepare quinoa: Combine broth, 1 tablespoon oil and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 2 cups for another use.)
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To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Transfer 1 3/4 cups to a large mason jar and refrigerate for up to 1 week.)
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To assemble bowls: Divide 3 cups quinoa among 4 large shallow bowls. Top with the chicken, chickpeas, avocado, radishes and sprouts (or shoots); sprinkle with seeds (or nuts). Drizzle with 3/4 cup dressing.
