Rinse the quinoa under cold water. In a saucepan, bring the water or broth to a boil, add the quinoa, reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
1 cup quinoa, 2 cups water
While the quinoa cooks, season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken over medium-high heat for 5-7 minutes per side, until fully cooked. Let rest before slicing.
2 chicken breasts, Salt and pepper to taste, 1 tablespoon olive oil
In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese (if using), and parsley.
1 cup cherry tomatoes, 1/2 cucumber, 1/4 red onion, 1/4 cup feta cheese, 2 tablespoons fresh parsley
Slice the grilled chicken and add to the salad.
Drizzle with lemon juice, season with salt and pepper, and toss gently to combine.
1 Juice lemon
Serve chilled or at room temperature.
Notes
For a vegetarian version, omit the chicken and add more vegetables or beans.
Adjust the seasoning to taste and add your favorite herbs.