Time: 50 minutes
Meanwhile, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, and ginger and sweat until aromatic, about 6 minutes. Add the quinoa and stir to combine. Add 2 1/2 cups water and bring to a simmer. Stir in the tomatoes, oregano, and cilantro, then cover. Remove from the heat and let steam undisturbed for 20 minutes.
In a large skillet over medium, heat the remaining 2 tablespoons olive oil. When hot, add the marinated chicken and cook until golden on all sides, 3 to 5 minutes.
To serve, fluff the quinoa with a fork. Season with salt. Transfer to a large platter, top with the chicken, and garnish with the olives and cilantro sprigs.
Guacamole Verde with Tomatillo
Ingredients and Method (Serves 4) Time: 5 minutes
Add the onion, lime juice, cilantro, tomatillo, and salt and stir to combine. Add the reserved avocado half, mix gently, and season with more salt, if needed.
Transfer the guacamole to a serving bowl and garnish with the cheese.