Mediterranean Quinoa Bowl for 4 Servings

Instructions:

1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove saponins.
2. Combine quinoa, vegetable broth, and sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff with a fork until the grains are separate.
4. Prepare the fresh mix by dicing the cucumber, halving the cherry tomatoes, and finely dicing the red onion.
5. In a large mixing bowl, combine the fluffed quinoa, diced cucumber, cherry tomatoes, red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
6. Prepare the dressing by whisking together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl or mason jar.
7. Add the grilled diced chicken to the bowl and pour the dressing over the mixture. Toss gently to combine and serve.