Careme

Instructions

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1. 1.

   Prepare a grill for medium-high direct heat. Cut 8 ounces heirloom tomato into wedges, dice 1 medium cucumber, chop 1/4 cup fresh mint leaves, and crumble 2 ounces feta; keep the feta separate and combine the vegetables and mint as the tomato-cucumber topping.

2. 2.

   Coat 10 ounces chicken breast with the marinade made from:

   • 2 teaspoons extra-virgin olive oil
   • 1 tablespoon fresh lemon juice
   • 1 grated garlic clove
   • 1 teaspoon dried oregano
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Refrigerate the marinated chicken while the quinoa cooks.

3. 3.

   Rinse 1/2 cup dry quinoa thoroughly. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon kosher salt, bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from the heat, let stand covered for 5 minutes, and fluff with a fork.

4. 4.

   Whisk together the dressing:

   • 2 teaspoons extra-virgin olive oil
   • 2 tablespoons fresh lemon juice
   • 1/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Toss the tomato-cucumber topping with the dressing.

5. 5.

   Grill the marinated chicken for 5 to 6 minutes per side, closing the grill between turns, until lightly charred and the thickest part reaches 165°F. Transfer it to a board and rest for 5 minutes before slicing across the grain.

6. 6.

   Divide the quinoa between two shallow bowls. Arrange the dressed tomato-cucumber topping and sliced chicken over it, scatter with the crumbled feta, and serve.