For the Quinoa:
1 cup uncooked quinoa
1 1/2 cups water
Dash of salt
For the Salad:
4 small cucumbers, diced (about 2 cups)
4 small tomatoes, diced
1/3 cup diced red onion
Juice of 1/2 lemon (about 2 tablespoons)
1 tablespoon olive oil
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh parsley
Salt to taste
For the Garlic-Yogurt Sauce:
1 cup Yoplait® Greek 100 plain yogurt
1 clove garlic, finely chopped
Juice and grated peel of 1/2 lemon
1 tablespoon chopped fresh parsley
Salt to taste
For the Chicken:
2 boneless skinless chicken breasts 1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
For the Topping:
1/4 cup chèvre (goat) cheese or feta cheese
Rinse quinoa well in mesh strainer; add to 1-quart saucepan with water and a dash of salt. Heat to boiling; reduce heat to simmer. Cover; cook about 20 minutes or until all of the water is absorbed. Remove from heat; let stand about 5 minutes before fluffing with fork.
In large bowl, toss Salad ingredients.
In small bowl, mix Garlic-Yogurt Sauce ingredients.
Heat 8-inch skillet over medium-high heat. Cut chicken breasts in half lengthwise to make thinner. Season breasts with salt and seasonings. Pour olive oil in skillet; add chicken. Cook about 5 minutes on each side or until chicken is golden and no longer pink in center. Remove from skillet to cutting board; let stand 5 minutes before slicing.
Assemble in 4 bowls with quinoa on bottom; top with chicken, salad and a dollop of the sauce. Top with cheese, and serve. breasts.