Step 1
Combine the olive oil, garlic, oregano, paprika, salt, and pepper in a medium bowl. Add the chicken and allow it to marinate for 15 minutes.
Step 2
Heat a frying pan or grill pan over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden and just cooked through. Set aside to rest.
Step 3
Rinse the quinoa under cold water, then drain. Add the quinoa and 500ml water to a medium saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes until all the water is absorbed and the quinoa is tender. Remove from the heat and let it sit for a few minutes before fluffing with a fork.
Step 4
Combine the roasted capsicum, tomatoes, olives, spinach, onion, parsley, and basil in a large bowl.
Step 5
To make the lemon and herb dressing, whisk the lemon juice, vinegar, olive oil, mustard, oregano, salt and pepper in a small bowl until well combined.
Step 6
Arrange the quinoa in bowls. Spoon the herby salad into each bowl, top with warm sliced chicken, and drizzle generously with dressing.
Dining and Cooking