Preparation

• 1.

  Rinse the quinoa under cold water in a fine mesh strainer.

• 2.

  In a medium saucepan, add the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let cool.

• 3.

  While the quinoa is cooking, preheat a grill or grill pan over medium heat. Brush chicken breasts with olive oil, sprinkle with oregano, garlic powder, salt, and pepper.

• 4.

  Grill the chicken for about 6-7 minutes per side, or until cooked through and juices run clear. Remove from heat, let rest for a few minutes, then slice into strips.

• 5.

  In a large bowl, combine the cooked quinoa, diced cucumber, bell pepper, cherry tomatoes, red onion, olives, and feta cheese.

• 6.

  In a small bowl, whisk together the lemon juice, a drizzle of olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.

• 7.

  Top the salad with sliced grilled chicken and garnish with fresh parsley if desired.