This is a really filling, nutrient-dense salad. I made it for dinner, only taking about half an hour in total to prepare, cook and put together. It's a really versatile salad - you can pretty much use whatever vegetables you have on hand and its great served both hot or cold. To begin with I chopped sweet potato, zucchini and onion, lightly coated in olive oil and placed in a 200 degree Celsius oven. While the vegetables are roasting I cooked half a cup of quinoa with 3/4 cup water and a pinch of sea salt. I then cooked chicken pieces in 2 tbs olive oil and 2 cloves crushed garlic. When the chicken is almost cooked through add 2-3 tbs balsamic vinegar and continue to cook for 2 minutes or so. Combine all the elements together in a large bowl and eat up! Quinoa is a great choice as, in comparison to most other grains, it contains twice as much fibre. Quinoa is also a great source of protein, containing all of the nine essential amino acids. It may also aid in tissue growth and repair because it contains lysine. Quinoa is also a good source of iron, manganese and Riboflavin (B2).