Grilled Chicken with Refreshing Quinoa Salad

1.Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve. Combine the rinsed quinoa and 2 cups of water (or broth) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.

2.While the quinoa cooks, prepare the chicken. Pat the chicken breasts dry. In a small bowl, mix 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.

3.Heat a grill pan or outdoor grill to medium-high heat (about 200°C). Place the seasoned chicken on the hot grill and cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 74°C and the juices run clear.

4.Remove the chicken from the heat and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.

5.Prepare the vinaigrette: In a small jar or bowl, whisk together the 3 tablespoons of olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.

6.In a large bowl, combine the slightly cooled, fluffed quinoa with the diced cucumber, cherry tomatoes, red onion, and fresh parsley. Pour the vinaigrette over the salad and toss gently to combine. Fold in the crumbled feta cheese, if using.

7.To serve, divide the quinoa salad among plates. Arrange the sliced grilled chicken attractively over the salad. Serve immediately or chilled.