Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear, then combine with chicken broth in a saucepan, bring to a boil, simmer covered for 15 minutes, then fluff with a fork.

Heat olive oil in a large skillet, season chicken with salt and pepper, sear for 5-6 minutes on each side until cooked through, let rest before slicing.

In the same skillet, sauté the diced bell pepper for 3 minutes, add halved cherry tomatoes and chopped spinach or kale, cook until greens are wilted.

Combine the cooked quinoa with the sautéed vegetables in the skillet, toss to mix well.

Serve the quinoa and vegetable mixture topped with sliced chicken and optional toppings.