Mediterranean Quinoa Bowl with Chickpeas

Instructions:

1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds.
2. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove the pot from heat and let it sit, covered, for 5 minutes before fluffing the grains with a fork.
4. Dice the cucumber and tomatoes, finely mince the red onion, and slice the olives.
5. In a large mixing bowl, combine the diced cucumber, tomatoes, red onion, olives, rinsed chickpeas, and chopped parsley.
6. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
7. Add the fluffed quinoa and grilled diced chicken to the mixing bowl of vegetables.
8. Pour the dressing over the ingredients and toss until evenly coated.