Mediterranean Quinoa Bowl with Avocado and Grilled Chicken

Rinse the quinoa under cold water and drain.

In a saucepan, combine quinoa with water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

While quinoa is cooking, heat olive oil in a grill pan over medium-high heat.

Season chicken breast with salt, black pepper, and dried oregano.

Grill the chicken for about 6 minutes on each side or until fully cooked.

Remove chicken from heat and let it rest for 5 minutes before slicing.

In a large bowl, combine cooked quinoa, spinach leaves, diced tomato, and sliced avocado.

Drizzle with lemon juice and a little more olive oil.

Top with sliced grilled chicken and garnish with fresh basil leaves.