Step 1: Prep the Quinoa

1. In a medium saucepan, combine 2/3 cup dry quinoa with 1 1/3 cups water or stock and a pinch of salt.
2. Bring to a boil over medium-high heat (uncovered), then reduce to low, cover, and simmer for 15 minutes.
3. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Set aside or refrigerate for up to 1 week.

Tip: Rinse quinoa before cooking to remove bitterness; use stock for extra flavor.

Step 2: Prep the Vegetables

1. Husk 2 ears of sweet corn.
2. Halve or quarter 8 oz cherry tomatoes.
3. Grate or thinly slice 1 large carrot and 1 large cucumber.
4. Dice 1 red bell pepper.
5. Finely chop ¾ cup mixed herbs (basil, cilantro, mint) and 1 Tbsp chives or green onions.
6. Store prepped veggies in airtight containers in the fridge for up to 3 days if making ahead.

Tip: Use a mandoline for thin, uniform veggie slices; prep herbs fresh to maintain flavor.

Step 3: Make the Curry Vinaigrette/Marinade

1. In a medium bowl or jar, combine ½ cup olive oil, zest and juice of 1 lemon, 3 finely chopped garlic cloves, 2 Tbsp curry powder, 1 Tbsp apple cider vinegar, 1 Tbsp honey, optional pinch of chili flakes, and 1 tsp kosher salt (omit if curry powder is salted).
2. Whisk or shake to combine. Set aside or refrigerate for up to 1 week (shake before use).

Tip: Taste vinaigrette and adjust salt or lemon juice; use half for marinade and half for dressing.

Step 4: Marinate the Chicken

1. Place 1 lb chicken thighs in a medium bowl or container.
2. Pour half the curry vinaigrette over the chicken and toss to coat.
3. Cover and refrigerate for 12–48 hours.

Tip: Marinate longer for deeper flavor; pat chicken dry before grilling to avoid sticking.

Step 5: Grill the Chicken and Corn

1. Preheat an outdoor grill or grill pan to medium-high heat (400°F/200°C).
2. Brush corn with oil or spritz with cooking spray; season with salt and black pepper.
3. Grill chicken for 4–5 minutes per side until cooked through (165°F internally).
4. Grill corn for 3–4 minutes per side until charred.
5. Remove from grill, let chicken rest for 5 minutes, then chop into bite-sized pieces. Slice corn kernels off the cob.

Tip: Oil grill grates to prevent sticking; rest chicken to retain juices.

Step 6: Assemble the Glow Bowls

1. In a large mixing bowl, combine 2 cups cooked quinoa, grilled chicken, grilled corn kernels, cherry tomatoes, carrot, cucumber, red bell pepper, and chopped herbs.
2. Pour remaining curry vinaigrette over the mixture and toss to coat.
3. Taste and season with additional salt or black pepper as needed.
4. Add a handful of 5.5 oz spring greens to serving bowls, top with quinoa mixture, and drizzle with any remaining vinaigrette.
5. Garnish with extra herbs if desired.

Tip: Toss gently to keep veggies crisp; arrange greens in bowls for a vibrant base.

Step 7: Serve

1. Serve immediately for the freshest flavors.

Tip: Offer extra vinaigrette and herbs on the side for customization; serve at room temperature for a summery vibe.