Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad

Ingredients

1 cup quinoa, rinsed

1 3/4 cups water or broth

1 pound boneless and skinless chicken breasts or thighs

salt and pepper to taste

1/2 cup bbq sauce

1 pound zucchini, quartered lengthwise

2 ears corn

1/4 cup feta, crumbled

1/4 cup green onions

2 tablespoons cilantro, chopped

1/4 cup bbq sauce

Directions

Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.
Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side.
Cut the corn from the cob, assemble the salad and enjoy!