Grilled Chicken Mediterranean Quinoa Bowl

Whisk the marinade ingredients together in a small bowl. Place the chicken in another shallow bowl and add half of the marinade to the chicken. Reserve the rest.

For the Quinoa:

Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.

While the Quinoa is cooking heat a grill to medium-high and grill the marinated chicken until just cooked through, about 4 minutes on each side then set the chicken aside to rest. Rub the remaining marinade over the red onion, zucchini and bell peppers and grill the vegetables until charred on each side and tender, about 2 minutes on each side. After letting the chicken rest for a few minutes, thinly slice the chicken against the grain on a bias.

Arrange the cooked quinoa in a bowl or platter and top with the grilled chicken, grilled vegetables, cherry tomatoes, artichoke hearts and olives. Enjoy!