1. Preheat grill to medium-high heat. Prepare vegetables
so they are similar in size and large enough to grill. Toss
vegetables and chicken with 1 tbsp oil and half of the
oregano. Grill uncovered. Veggies are done when they
are soft and slightly browned (2-5 minutes each side).
Chicken is done when internal temp reaches 165
degrees (5-7 minute each side). Let cool.
2. Chop veggies and chicken into bite sized pieces and
mix with cooked quinoa. Add olives, vinegar, cheese, 1-2
tbsp olive oil, lemon, salt, pepper, and remaining
oregano. Mix well. Enjoy!