Warm quinoa and veggie salad with grilled chicken

Quinoa Salad (2-4 servings)

1 T extra virgin olive oil

2 c fresh vegetables, diced/sliced (here I used mushrooms, zucchini, squash, red onion, yellow bell pepper, carrots, and peas)

2 c cooked quinoa

1/4 cup citrus vinaigrette (see below)

1/2 t crushed red pepper flake

Salt and pepper to taste

Handful freshly chopped herbs (Oregano, thyme, rosemary, basil, and parsley, etc)

Marinade/vinaigrette 

1/3 c freshly squeezed citrus juice, heavy on orange

2 T Raspberry vinegar

2 T extra virgin olive oil

2 T toasted sesame oil

2 T freshly grated ginger

2 T soy sauce

1-3 T Sriracha

S & P

2 boneless skinless chicken breasts

Marinate chicken in just enough marinade to coat for 2-6 hours in the fridge. Cook quinoa according to manufacturer's instructions. Sauté vegetables in olive oil until crisp – tender. Add quinoa and remove from heat. Mix well. Add herbs and 1/4 c vinaigrette and stir to mix. Simmer remaining vinaigrette for about 10 to 15 minutes and reduce by half. Use as a sauce to finish.

While quinoa is cooking, grill chicken breasts for about 5 to 7 minutes on each side. Allow to rest before slicing. Add sliced chicken over a bed of quinoa and top with sauce.