Balsamic Chicken Salad with Lemon Quinoa



Lemon Quinoa:
½ cup dry quinoa
1 cup vegetable or chicken stock (or water mixed with 1 teaspoon vegetable stock powder)
Pinch of salt to season
Juice of ½ a lemon

6 boneless chicken thigh or breast fillets, trimmed of fat
1 tablespoon garlic (or plain) olive oil
2 tablespoons balsamic vinegar
Juice of ½ a lemon
1 teaspoon vegetable stock powder
1 teaspoon garlic powder/granules or 1 clove garlic, crushed

6 cups (200g | 7oz) cos lettuce, washed and shredded
200g | 7oz grape tomatoes, halved
½ medium red onion, thinly sliced
100g | 3.5oz pitted kalamata olives
50g | 1.7oz reduced fat Feta cheese
½ cup continental parsley

2 tablespoons garlic olive oil
2 teaspoons balsamic vinegar