Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad By Closet Cooking

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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:
๐Ÿ›๐Ÿ› 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.
๐Ÿ›๐Ÿ› 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.
๐Ÿ›๐Ÿ› Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side.
๐Ÿ›๐Ÿ› Cut the corn from the cob, assemble the salad and enjoy!

๐Ÿฑ๐Ÿฑ Source:

http://www.closetcooking.com/2015/07/grilled-bbq-chicken-zucchini-and-corn.html

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