For the lemon quinoa:

• In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.

For the chicken:

• Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.

For the dressing:

• Whisk together the garlic, olive oil, and the balsamic vinegar.

For the salad:

• Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

• Whisk together the marinade ingredients and pour over chicken, and refrigerate for 1 hour.
• Meanwhile, cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
• Preheat the grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 350° F, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
• Whisk together dressing ingredients. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.