Steps
1. In a bowl, combine the yogurt, cumin, paprika, garlic powder, salt, and pepper. Add the chicken breast and coat well. Marinate for at least 30 minutes.
2. Rinse the quinoa under cold water. In a small pot, bring the vegetable broth to a boil, add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until fluffy.
3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for 5-7 minutes on each side or until fully cooked.
4. Once the chicken is done, remove it from the heat and let it rest for a few minutes before slicing.
5. Serve the sliced chicken over a bed of quinoa, topped with diced cucumber, tomato, and cilantro.