Chicken, Avocado & Quinoa Bowls with Herb Dressing | Anti Inflammatory | Umami

Ingredients

• 5 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 3 cups low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 ½ cups quinoa
• ¾ cup red-wine vinegar
• 5 tablespoons water
• 1 ½ tablespoons sugar
• 1 tablespoon Dijon mustard
• 1 large clove garlic
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• ½ teaspoon salt
• 1 ¾ cups extra-virgin olive oil
• 1 (15 ounce) can chickpeas, rinsed
• 1 avocado, sliced
• 6 radishes, thinly sliced
• 1 cup sprouts or shoots
• ¼ cup toasted seeds or chopped nuts