Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 lb (450g) boneless, skinless chicken breast, cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) black pepper
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) honey

Instructions:

  1. Combine rinsed quinoa, broth, and salt in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  2. Toss cubed chicken with olive oil, oregano, garlic powder, and pepper. Heat a skillet over medium-high heat and sear the chicken until golden-brown and cooked through (about 6-8 minutes).
  3. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, red onion, olives, and parsley. Toss gently.
  4. In a small bowl or jar, combine olive oil, lemon juice, minced garlic, and honey. Whisk vigorously until the mixture is emulsified.
  5. Divide the cooked quinoa among four shallow bowls. Arrange the seared chicken and garden mix in distinct sections on top. Sprinkle with crumbled feta and drizzle with the dressing.