Rinse quinoa thoroughly. In a small saucepan, combine 40g dry quinoa with 80ml water (or vegetable broth for more flavor). Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.

While quinoa cooks, season the chicken breast with salt and pepper. Heat a grill pan or skillet over medium-high heat. Lightly brush the chicken breast with a small amount of olive oil (from the 8ml portion). Grill for 5-7 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Let rest for a few minutes, then slice into strips or dice.

Wash and chop the cucumber, cherry tomatoes (halve them), and bell pepper. In a large bowl, combine the mixed greens, chopped cucumber, cherry tomatoes, and bell pepper.

In a small bowl, whisk together the remaining olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.

Add the cooked quinoa and sliced grilled chicken to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine. Serve immediately.