Grilled Chicken Quinoa Salad

To prepare the quinoa, wash it thoroughly under plenty of water in a deep colander for about 5 minutes. This process will remove the saponin substance that gives quinoa its bitter taste. Place the washed quinoa into a small pot with 2 cups of water, add 1 pinch of salt, and bring to a boil. Once it starts boiling, reduce the heat, cover the pot, and cook for about 15-20 minutes until the water is absorbed. Remove the cooked quinoa from the stove and let it rest with the lid closed for 5 minutes, then fluff with a fork to separate the grains and let it cool.

Thin out the chicken breast fillets by cutting them horizontally into two pieces. In a large bowl, mix with 1 tablespoon of olive oil, 1/2 lemon juice, 1/4 dessert spoon of salt, and 1/4 dessert spoon of black pepper. Let the chicken rest in this marinade in the refrigerator for at least 15 minutes. During this time, heat your grill pan over high heat or turn on the oven's grill setting and wait for it to heat up.

To prepare the vegetables, cut the zucchini and red bell pepper into long, thin strips. Remove the seeds from the green chili peppers and chop them into long strips as well. Halve the cherry tomatoes and dice the cucumber. Prepare the romaine lettuce by tearing it into large pieces by hand or cutting it with a knife.

Arrange the rested chicken fillets on the heated grill pan or oven grill. Grill on both sides for about 5-7 minutes until the insides are completely cooked and the outsides are nicely browned. Set the cooked chicken aside to rest. On the same grill, add the remaining 1 tablespoon of olive oil and grill the zucchini, red bell pepper, and green pepper strips for about 5-7 minutes until they soften and take on a light color.

To prepare the salad dressing, combine the distilled apple cider vinegar, cold-pressed olive oil, and roasted sesame seeds in a small bowl. Mix with the help of a fork or a whisk until all ingredients reach a homogeneous emulsion consistency. You can add a very small amount of salt or black pepper if necessary to balance the flavor of the dressing.

Place the cooled quinoa into a large salad bowl. Add the chopped cherry tomatoes, cucumber, and romaine lettuce on top. Also add the grilled vegetables and the rested chicken fillets. You can mix the chicken into the salad by dicing it or cutting it into strips if desired.

Drizzle the prepared salad dressing over the salad. Mix gently so that all ingredients are evenly coated with the dressing. Divide your salad onto serving plates. Finally, garnish the top of the salad with fresh mint sprouts for presentation. This refreshing touch will take the aroma and appearance of the salad to the peak. Serve immediately.