Mediterranean Chicken and Quinoa Bowl with Safflower Crunch

Rinse quinoa thoroughly under cold water. Combine quinoa and water (or broth) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.

While quinoa cooks, pat chicken breasts dry. Season generously with salt, pepper, and a pinch of dried oregano. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through and no longer pink. Remove from skillet, let rest for a few minutes, then slice or dice.

Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the Kalamata olives.

For the dressing, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and the remaining 1/2 teaspoon of dried oregano in a small bowl. Season with salt and pepper to taste.

For the Safflower Crunch, heat a small, dry skillet over medium heat. Add safflower seeds and sliced almonds. Toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them.

Assemble the bowls: Divide the cooked quinoa between two serving bowls. Top with sliced chicken, cucumber, cherry tomatoes, red onion, and Kalamata olives. Sprinkle with crumbled feta cheese and fresh parsley.

Drizzle each bowl generously with the lemon-herb dressing. Finish by sprinkling the toasted safflower and almond crunch over the top of each bowl just before serving.