1 c. quinoa, cooked
1 lb. frozen cherries, thawed
1/3 c. red onion, minced
2 packets of true lemon
1/2 tsp. dried basil
2 tsp. white wine vinegar
1 tsp. pomegranate vinegar (I bought mine at Trader Joe's)
2 tsp. honey
4 chicken breasts
salt and pepper (optional)
1.Combine cherries, onion, true lemon, basil, vinegar, and honey in a small bowl and mix together.
**This can be done the night before to save on prep time. I make several small freezer bags of the salsa to have ready for weeknight dinners.
2. Grill chicken for about 6 minutes on each side or until cooked thoroughly. Let rest and cut into thin slices.
3. Place chicken on cooked quinoa and top with salsa.