• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic, scallion whites, and 1 tsp Turkish Spice Blend (2 tsp for 4 servings); cook until fragrant, 30 seconds. (You’ll use the rest of the Turkish Spice Blend later.) • Stir in 1 cup water (2 cups for 4), stock concentrates, and a big pinch of salt; bring to a boil. Add quinoa and stir to combine. Return to a boil, then reduce heat to medium low. Cover pot and simmer until quinoa is tender and water has absorbed, 16-18 minutes.

• While quinoa cooks, trim and quarter cucumber lengthwise; slice crosswise into 1/2-inch pieces. Dice tomato into 1/2-inch pieces. • In a small bowl, combine cucumber, tomato, half the scallion greens, and half the vinaigrette (you’ll use the rest later). Season with salt and pepper.

• In a second small bowl, combine yogurt, remaining vinaigrette, and 1/4 tsp sugar (1/2 tsp for 4 servings). Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

• Pat chicken* dry with paper towels; season all over with salt, pepper, and remaining Turkish Spice Blend. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, reduce heat to medium and cover; cook 5-7 minutes on second side.

• Fluff quinoa with a fork; stir in half the salad. Season with salt and pepper to taste. • Slice chicken crosswise. • Divide quinoa mixture between bowls; top with chicken and remaining salad. Sprinkle feta over bowls and drizzle with yogurt sauce. Garnish with remaining scallion greens. Serve. Chicken is fully cooked when internal temperature reaches 165°.