Combine all the marinade ingredients in a large sealable plastic bag. Add chicken breasts, seal the bag, and shake a few times to evenly coat the chicken and combine the marinade. Marinade the chicken in the refrigerator for at least one hour.
With the grill on high, grill each side of the chicken for 7-9 minutes until it pulls away from the grill easily. Chicken is cooked when the internal temperature is 165 degrees F. Let the chicken rest for five minutes before slicing.
Add ½ a cup of quinoa to each bowl. Top with a little bit of each ingredient. Finish off with a squeeze of lemon juice and a drizzle of bottled balsamic syrup.