Spicy Broccoli:

• 3/4 pound broccoli florets
• 1 tablespoon olive or sunflower oil
• 1/4 teaspoon red pepper flakes
• 1 teaspoon umami seasoning (or salt to taste) 

Breaded Chicken:

• 3 boneless, skinless chicken breasts
• 2 cups panko breadcrumbs
• 3/4 cup grated parmesan cheese
• 2 whole eggs + 1 tablespoon of water
• 1/2 cup all purpose flour
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Oil for pan frying

Pesto Vinaigrette (optional – you can also use store-bought pesto):

• 1/2 cup fresh basil
• 1/2 cup fresh flat leaf parsley
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1/2 tablespoon dijon mustard
• 1 garlic clove
• 1/2 teaspoon kosher salt

Sun Dried Tomato Vinaigrette:

• 1/4 cup sun dried tomatoes
• 1/3 cup of oil from a jar sun dried tomatoes (or regular olive oil) 
• 1/4 cup red wine vinegar
• 1 clove garlic
• 1 tablespoon honey
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 cup water

Assembly:

• 1 cup dry quinoa, cooked according to package directions
• 4 cups baby spinach
• 1 cup halved cherry tomatoes
• 1/4 cup shaved parmesan