4 boneless, skinless chicken thighs
1 cup organicgirlⓇ lemon agave dressing, divided
1 cup quinoa
1 cup seedless grapes, halved
½ cup chopped fresh mint
1. in a bowl, toss chicken with ¼ cup dressing. cover and refrigerate at least 1 hour and up to 8 hours.
2. in a medium saucepan, bring quinoa and 1½ cups water to a boil. cover and reduce heat to low. simmer for 15 minutes or until water is absorbed. take off heat, let stand covered for 5 minutes, then fluff with a fork.
3. preheat a lightly oiled grill pan or skillet over medium-high heat. sprinkle chicken with ½ teaspoon salt and cook until internal temperature reaches 165°F and juices run clear, 6-8 minutes per side. transfer to a cutting board, then thinly slice.
4. in a large bowl, toss quinoa, grapes, and mint with ½ cup dressing and arrange in bowls. top with sliced chicken and drizzle each bowl with 1 tablespoon dressing.