French Spring Chicken and Quinoa Bowl

Rinse the quinoa under cold water in a fine-mesh strainer for 30 seconds. Combine with 1.5 cups of water and a pinch of salt in a saucepan, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the water is absorbed and the grains are fluffy with visible spirals.

Pat the chicken thighs dry and season generously with salt and black pepper on both sides. Rub with a thin layer of olive oil and a smear of Dijon mustard to create a savory crust when seared.

Heat olive oil in a cast-iron skillet over medium-high heat until just smoking. Place the chicken thighs skin-side down and cook for 6-7 minutes until the skin is deeply golden and crisp. Flip and cook 5-6 minutes more until the internal temperature reaches 165°F. Rest for 5 minutes, then slice.

Trim the woody ends from the asparagus spears and cut them into 2-inch pieces. Blanch in salted boiling water for 2-3 minutes until bright green and crisp-tender, then transfer immediately to an ice bath to stop the cooking. Drain well.

Add the peas to the same boiling water used for the asparagus and cook for 1-2 minutes until just tender and vibrant green. Drain and set aside. If using fresh peas, they may need an extra minute.

Finely mince the shallot and whisk it together with Dijon mustard, lemon juice, and olive oil until creamy and emulsified. Stir in the chopped fresh tarragon and season with salt and black pepper to taste.

Spoon the fluffy quinoa into shallow bowls and arrange the sliced chicken, blanched asparagus, and bright peas on top. Drizzle generously with the tarragon-Dijon dressing and garnish with extra fresh tarragon leaves and a squeeze of lemon.