Herb-Infused Quinoa & Grilled Chicken Platter (Onion-Free)

1.Rinse the quinoa thoroughly under cold water to remove its natural bitterness.

2.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all water is absorbed and quinoa is fluffy.

4.Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool to room temperature.

5.While quinoa cooks, prepare the chicken breasts by patting them dry with paper towels.

6.In a small bowl, mix 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.

7.Brush the chicken breasts evenly with the seasoned olive oil mixture.

8.Preheat a grill pan or outdoor grill over medium-high heat.

9.Grill the chicken breasts for 5-7 minutes per side or until internal temperature reaches 165°F (74°C) and juices run clear.

10.Remove chicken from the grill and let rest for 5 minutes before slicing into thin strips.

11.To the cooled quinoa, add the chopped parsley, mint, cilantro, lemon zest, lemon juice, diced cucumber, and cherry tomatoes.

12.Drizzle with the remaining 1 tablespoon olive oil and gently toss to combine all ingredients evenly.

13.Season the quinoa mixture with salt and pepper to taste, adjusting lemon juice if desired for brightness.

14.Arrange the quinoa salad on a large serving platter or individual plates.

15.Place the sliced grilled chicken neatly alongside or on top of the quinoa salad.

16.Garnish with lemon wedges if desired and serve at room temperature or chilled for a refreshing, easy introduction meal.