Begin by washing and chopping your vibrant vegetables, such as mixed greens, bell peppers, and cucumbers. Measure out fresh herbs and seasonings.

Season your chicken breasts or ground meat with salt, pepper, and herbs before cooking. Heat a skillet over medium-high heat with olive oil. Sauté your protein for 6–8 minutes on each side until golden brown and fully cooked.

In a mixing bowl, combine olive oil, lemon juice, minced garlic, and herbs to make a dressing. Whisk for about 2 minutes until blended.

Blanch your fresh green beans in salted boiling water for 3-4 minutes until vibrant. Alternatively, roast vegetables at 425°F for 20 minutes.

Bring salted water to a boil for quinoa. Add grains and cook according to instructions—about 15 minutes for quinoa. Drain and fluff with a fork.

In a large bowl, layer your ingredients. Add cooked protein, blanched or roasted vegetables, and drizzle the dressing over. Toss together until combined.

Plate your dish, garnishing with additional herbs or lemon zest. Serve at room temperature or chilled, enjoying with loved ones.