Olive oil
3 cloves garlic, pressed through garlic press, divided use
1 ½ cups quinoa (uncooked)
• Salt
3 cups water
2 skinless, boneless chicken breasts, cooked and diced into small pieces* (see note)
1 medium zucchini, diced finely into tiny cubes
2 ½ cups broccoli florets, chopped into tiny pieces and blanched** (see note)
2 cups dark leafy greens, chopped into bite-size pieces (I used “rainbow” swiss chard)
1 cup cherry tomatoes, halved
• Black pepper
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro, chopped
¼ cup toasted pine nuts, for garnish
4 lemon wedges, for garnish