Step 1: Rinse the quinoa under cold water to remove bitterness. Combine quinoa and water or broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.

Step 2: While the quinoa cooks, season the chicken breasts with salt and black pepper.

Step 3: Heat olive oil in a skillet over medium heat. Cook the chicken for 6–7 minutes per side until fully cooked and golden. Remove from heat and let rest for a few minutes, then slice or dice.

Step 4: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper to make the vinaigrette.

Step 5: In a large bowl, combine cooked quinoa, chicken, cherry tomatoes, cucumber, red onion, and parsley.

Step 6: Drizzle the lemon vinaigrette over the salad and toss gently until everything is evenly coated.

Step 7: Taste and adjust seasoning if needed before serving.