1. Rinse the quinoa under cold water, then cook it with the water according to package directions. Fluff with a fork and let it cool slightly.

2. Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

3. Heat a skillet over medium heat and cook the chicken for 5 to 7 minutes per side, or until fully cooked through. Let it rest for a few minutes, then slice.

4. Prepare the fresh ingredients by chopping the romaine, slicing the cucumber, halving the cherry tomatoes, shredding the carrots if needed, and slicing the avocado.

5. In a small bowl, whisk together the Greek yogurt, lemon juice, tahini, honey, and enough water to create a smooth, drizzleable dressing.

6. Divide the cooked quinoa among 4 bowls. Top each bowl with romaine, cucumber, cherry tomatoes, carrots, avocado, edamame, and sliced chicken.

7. Drizzle the dressing over each bowl, sprinkle with fresh parsley, and serve immediately.