Let’s dive into how to create this delectable dish. Remember, cooking is as much about the journey as it is about the destination, so enjoy each step!

1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the chicken thighs, searing each side for about 3-4 minutes until golden brown. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
3. Pour in the chicken broth, scraping any brown bits from the bottom of the pot – these are flavor gold!
4. Add the quinoa, cherry tomatoes, bell pepper, zucchini, thyme, paprika, and a pinch of salt and pepper. Stir to combine.
5. Return the chicken thighs to the pot, nestling them within the vegetable and quinoa mixture.
6. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the chicken is cooked through and the quinoa is tender.
7. Before serving, stir in the lemon juice to brighten the flavors and garnish with freshly chopped parsley.

A personal tip: In the cooler months, I like to add a splash of cream or coconut milk for a richer, more comforting broth.