Heat a skillet over medium-high heat. Add quinoa with butter, ghee, or avocado oil and toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant.
Cook quinoa according to package instructions using water or broth.
While quinoa cooks, prepare your chicken by seasoning (with salt & pepper or seasonings of choice) & cooking in the air fryer, skillet, or oven. Chop into bite-sized pieces.
In a skillet over medium heat, sauté sliced bell pepper and onion in butter, ghee, or avocado oil until softened and lightly caramelized.
Assemble bowls by adding salad greens to the bottom of each bowl. Placing greens underneath the hot quinoa wilts them lightly making them easier to digest.
Add warm quinoa, cooked protein, sautéed vegetables, cucumber, tomato, olives, and feta cheese.
Drizzle with your favorite dressing and toss before serving.