4 boneless, skinless chicken thighs
1 cup of lemon agave dressing, divided
1 cup of dry quinoa, rinsed and drained
1 teaspoon of sea salt, divided
1 cup of seedless grapes, halved
½ cup of almond slivers, toasted
½ cup of chopped fresh mint
in a shallow dish, thoroughly coat chicken with ¼ cup dressing. cover and refrigerate at least one hour.
in a medium saucepan with a tight fitting lid, bring quinoa, ½ teaspoon salt, and 2 cups water to a boil. cover and reduce heat to low. simmer for 20 minutes or until all water is absorbed. remove from heat, let stand covered for 10 minutes, then fluff with a fork.
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, about 6-8 minutes per side. rest on cutting board for a few minutes, then slice on a bias.
in a large bowl, toss quinoa, grapes, almonds, and mint with ½ cup dressing and arrange in bowls. top with sliced chicken and drizzle each bowl with an additional 1 tablespoon of dressing.