Chicken Shawarma Quinoa Bowl

Preheat oven to 375°F (190°C). In large bowl, whisk together olive oil, 3 tbsp (45 mL) lemon juice, half of the garlic, half of the cumin, coriander, cardamom, paprika, cayenne, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper; add chicken, tossing to coat well. Refrigerate for at least 30 minutes or up to 12 hours.

Transfer chicken to parchment paper–lined baking sheet; roast for 22 to 25 minutes or until golden brown and internal temperature reaches 165°F (74°C). Let cool slightly; slice chicken.

Divide cooked quinoa evenly among 4 bowls. Top with lettuce, onion, tomato, cucumber, pickled turnip and chicken.

Stir together yogurt, and remaining lemon juice, garlic, cumin, salt and pepper; drizzle evenly over bowls. Sprinkle with parsley.