Quinoa Bowl with Pickled Beets, Chicken, and Carrots

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken breast and season with garlic powder, onion powder, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

4.Once the chicken is cooked, add the julienned carrots to the skillet and sauté for an additional 3-4 minutes until the carrots are tender but still crisp.

5.In a large bowl, combine the cooked quinoa, sautéed chicken and carrots, and sliced pickled beets. Toss gently to combine all the ingredients evenly.

6.Serve the quinoa bowl warm, garnished with fresh parsley.