Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water or broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.

In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper. Optionally add Greek yogurt or tahini for creaminess.

Season chicken breasts with salt, pepper, and olive oil. Preheat grill or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through (internal temperature 165°F). Let rest before slicing.

Chop vegetables and sauté in a skillet with olive oil over medium heat for 5-7 minutes until tender. Season as desired.

In bowls or containers, layer quinoa, sliced chicken, and sautéed vegetables. Drizzle with honey mustard dressing.