Chicken Gyro Bowls with Quinoa

Directions

1. 1
   Add the marinade ingredients to a large Ziploc bag, add the chicken and massage the marinade into the meat. Allow to marinate for at least 1 hour, or preferably overnight.
2. 2
   Add sliced onions to a medium bowl.
3. 3
   Cut the cucumber in half lengthwise and scoop out the seeds. Coarsely grate the cucumber using a box grater or food processor. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
4. 4
   Remove chicken from marinade and cook in a large skillet or grill pan over medium heat 5-6 minutes on each side until cooked through.
5. 5
   Divide quinoa between bowls. Top with chicken strips, pickled onion, tomato, cucumber and feta.
6. 6
   Pour enough boiling water over them to fully cover and count to 1
7. 7
   Place cucumber in a bowl.
8. 8
   Cut into strips.
9. 9
   Drizzle with tzatziki sauce and garnish with parsley and mint.
10. 10
    Drain onions and place in jar or bowl.
11. 11
    Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors combine.
12. 12
    Heat vinegar and sugar in a small saucepan over medium heat until sugar has dissolved, about 3 minutes.
13. 13
    Pour vinegar mixture over onions. Allow to stand at room temperature, until fully cooled, about 20 minutes.