Start by preparing your quinoa. Rinse 1 cup of dry quinoa under cold water in a fine mesh strainer. In a pot, combine it with 2 cups of water and bring it to a boil. Reduce heat, cover, and let it simmer for about 15 minutes, or until all water is absorbed. Once it’s done, fluff it with a fork and set it aside.

In a large skillet, heat 1 tablespoon of toasted sesame oil over medium-high heat.

Add the lean ground chicken and cook, breaking it apart with a spatula, for about 5 minutes, or until brown. Stir in 1 teaspoon of gochujang and 2 tablespoons of vegetable broth, ensuring the chicken absorbs all the flavors. Continue cooking for another 3 minutes.

Next, toss in your mixed vegetables. Whether you're using frozen or fresh, you choose! Sauté them with the chicken for another 5 minutes, seasoning with onion powder and turmeric. Ensure everything is combined and the veggies are tender but still vibrantly colored.

Now it’s time for the good stuff. In a small bowl, whisk together the rice wine vinegar, tamari, maple syrup, and arrowroot powder. Pour this sauce over the chicken and veggies, stirring until it thickens slightly.

In individual serving bowls, start with a generous scoop of quinoa as your base. Top it off with the chicken and vegetable mixture.

Now it’s time to have fun! Add toppings such as sliced green onions, sesame seeds, or a soft-boiled egg.