4 boneless, skinless chicken thighs (about 1 pound)
1 cup organicgirl® lemon agave dressing, divided
1 cup dry quinoa
1 teaspoon sea salt, divided
1 cup seedless grapes, halved
½ cup almond slivers, toasted
½ cup fresh mint leaves
in a shallow dish, thoroughly coat chicken with ¼ cup dressing. cover and refrigerate at least one hour or overnight.
in a medium saucepan, bring quinoa, ½ teaspoon salt, and 1½ cups water to a boil. cover and reduce heat to low. simmer for 15 minutes or until all water is absorbed. remove from heat, let stand covered 5 minutes, then fluff with a fork.
preheat a lightly oiled grill pan or skillet over medium heat. sprinkle chicken with ½ teaspoon salt and cook until internal temperature reaches 165°F and juices run clear, about 6-8 minutes per side. rest on cutting board for a few minutes, then thinly slice.
in a large bowl, toss quinoa, grapes, almonds, and mint with ½ cup dressing and divide between bowls. top with chicken and drizzle each bowl with an additional 1 tablespoon dressing.