Beet Salad with Quinoa and Chicken

Preheat the grill.

In a medium saucepan, cook quinoa according to package instructions. Set aside to cool.

While the quinoa is cooking, peel and slice the beets into thin rounds. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven at 400°F (200°C) for about 20 minutes or until tender. Set aside to cool.

Season the chicken breasts with salt, pepper, and your choice of herbs or spices. Grill the chicken on medium-high heat for about 6-8 minutes per side until fully cooked. Set aside to cool, then slice into strips.

In a large bowl, combine cooked quinoa, roasted beets, sliced chicken, spinach, and crumbled feta cheese.

In a small jar, combine olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Shake well to emulsify the dressing.

Pour the dressing over the salad and toss gently to coat everything evenly.

Serve the beet salad with quinoa and chicken chilled or at room temperature.