Cook the Quinoa - Rinse the quinoa first under cold water using a fine mesh strainer (don’t skip this — it removes the natural bitterness). Add it to a saucepan with 2 cups / 480ml of water and bring to a boil. Reduce the heat, cover, and let it simmer for 12–15 minutes until all the water is absorbed. Take it off the heat and let it sit covered for 5 more minutes, then fluff with a fork and season with a bit of salt.

Grill the Chicken - Pat the chicken dry with paper towels and season both sides generously with salt and pepper. Heat a skillet or grill pan over medium-high and add the olive oil. Once it’s hot, cook the chicken for 6–7 minutes per side until golden brown and cooked through (internal temp should hit 165°F / 74°C). Let it rest for 5 minutes before slicing — seriously, don’t skip the rest. It keeps the chicken juicy instead of dry. Slice it against the grain into thin pieces.

Prep the Vegetables - Dice the cucumber and halve the cherry tomatoes. That’s it — no cooking needed. Keep them fresh and crisp right up until you’re ready to assemble.