Ingredients

• 1 cup Organic Quinoa Grain
• One 15 oz can Coconut Milk (full-fat or lite)
• ½ cup Water
• Large pinch of Salt
• 3 Tbsp toasted, shredded, unsweetened Coconut (optional)

• 2 cups Paleo Baking Flour divided
• 1 Tbsp Garlic Powder
• 2 tsp Salt
• ½ tsp Black Pepper
• 2 Eggs
• 4 Chicken Thighs
• 4 Tbsp Coconut or Vegetable Oil

• 4 large heads Broccoli, cut into florets, or 4 cups worth of packed Broccoli Florets
• 2 Tbsp Oil
• 1 Tbsp Fish Sauce
• Juice of 1 Lime

• 3 Tbsp White Miso
• 4 Tbsp Tahini
• 3 Tbsp Mirin
• 1 tsp Garlic Granules
• 3 tsp Water

Instructions

1. Add all ingredients except coconut shreds to a medium saucepan. Heat to a slow boil, then reduce heat, cover and simmer for 20 minutes. Fluff quinoa with a fork. If desired, add toasted coconut for additional texture and flavor.

1. Preheat oven to 350°F. Prepare three shallow bowls. In the first bowl, combine 1 cup flour with garlic powder, salt and black pepper. In the second bowl, whisk together 2 eggs with 2 tablespoons water. Pour the rest of the flour into the final bowl.
2. Dredge chicken thighs in seasoned paleo flour, then dip in egg mixture and then unseasoned paleo baking flour. Place on a plate.
3. Heat oil over medium-high heat in a large cast iron or heavy bottomed pan. Once pan is hot enough (test with a drop of water or wooden spoon), add chicken and sear until golden brown on all sides. Do not allow flour to burn.
4. Place chicken on a parchment-lined baking sheet and bake for 10 minutes. Remove and let cool before slicing and serving.

1. Preheat your oven to 400°F. In a bowl, toss broccoli and oil, ensuring all florets are coated evenly. Massage together if needed.
2. Spread broccoli evenly on a parchment-lined baking sheet. Roast for 10 minutes, or until crispy and golden brown.
3. Toss roasted broccoli in a bowl with the fish sauce and lime juice. Use a slotted spoon to serve the broccoli and discard the excess liquid or pour over the broccoli when served.

1. In a medium-size salad bowl, whisk together miso, tahini, mirin, garlic and water until smooth.

1. Divide quinoa between eight bowls and top with sliced chicken thighs, broccoli and miso tahini sauce.