Quinoa Chicken Salad

Place the quinoa into a fine-mesh strainer and rinse thoroughly with plenty of cold water to remove its natural bitter flavor, then let it drain.

Take some of the olive oil into a wide saucepot, add the garlic powder and cumin, and sauté over medium heat for approximately 1 minute until fragrant.

After sautéing, add the washed quinoa and water to the pot. When the mixture starts to boil, reduce the heat, cover the pot, and let it cook over low heat for approximately 15-20 minutes until the quinoa absorbs all the water and the grains swell. Remove the cooked quinoa from the heat and set aside to steam.

Sear the chicken breast in a separate pan and cook over medium heat until both sides are golden brown and fully cooked. After the cooked chicken reaches room temperature, dice it into cubes.

Wash the lettuce and green onions in plenty of water, dry them, and chop them into thin pieces.

Transfer the steamed and room-temperature quinoa, chopped lettuce, green onions, and diced chicken into a large mixing bowl.

For the dressing, whisk the remaining olive oil, freshly squeezed lemon juice, and salt in a bowl until a homogeneous consistency is reached. Drizzle the prepared dressing over the salad.

Mix gently to combine all ingredients with the dressing and transfer to a serving plate.