Step 1

Cook the quinoa according to package directions.

Step 2

Meanwhile, mix 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Season chicken thighs with spice blend.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add seasoned chicken thighs to skillet, smooth-side down, and cook for 8 to 10 minutes untouched or until chicken releases easily from the pan. Flip and cook an additional 8 to 10 minutes or until chicken thighs have reached an internal temperature of 165 F. Remove from skillet, drizzle with half of the lemon juice, and let rest for 3 to 5 minutes. Cut into bite-sized pieces.

Step 4

To prepare vinaigrette, mix the mustard, vinegar, half of the lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Slowly add 4 tablespoons of olive oil, whisking vigorously to ensure vinaigrette is well-combined.

Step 5

To serve, toss quinoa, chicken and remaining ingredients with vinaigrette. Season with salt and pepper, to taste.

Step 6

Leftover ideas:

Step 7

Pita or wrap: Fill 1/2 pita or 1 whole wheat tortilla with 1/2 cup spring mix (or favorite leafy green), 2/3 cup of Mediterranean chicken quinoa salad and top with 2 tablespoons tzatziki.

Step 8

Stuffed peppers: Preheat oven to 350 F. Meanwhile, cut off tops of bell peppers, remove seeds, pith and stems. Fill bell peppers with 2/3 cup of Mediterranean chicken quinoa salad (or until bell peppers are full) and drizzle with olive oil (approximately 1 teaspoon pepper). Place bell peppers in a baking dish and add a small amount of water to the bottom of the dish. Bake, covered with foil, for 35 to 40 minutes. Remove cover and sprinkle with feta cheese. Return to the oven and bake for 10 to 15 minutes or until peppers are desired texture. Serve with 1 tablespoon of tzatziki.