Ingredients

For the Quinoa:

• 1 cup uncooked quinoa
• 1 1/2 cups water
• Dash of salt

For the Salad:

• 4 small cucumbers, diced (about 2 cups)
• 4 small tomatoes, diced
• 1/3 cup diced red onion
• Juice of 1/2 lemon (about 2 tablespoons)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano leaves
• 1 tablespoon chopped fresh parsley
• Salt to taste

For the Garlic-Yogurt Sauce:

• 1 cup Yoplait® Greek 100 plain yogurt
• 1 clove garlic, finely chopped
• Juice and grated peel of 1/2 lemon
• 1 tablespoon chopped fresh parsley
• Salt to taste

For the Chicken:

• 2 boneless skinless chicken breasts 1/2 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil

For the Topping:

• 1/4 cup chèvre (goat) cheese or feta cheese