Rinse the quinoa under cold water.
In a pot, combine quinoa and 2 cups of water.
Bring to a boil, then reduce heat and simmer for 15 minutes.
While quinoa cooks, grill the chicken breasts until fully cooked.
Let the chicken rest before slicing it.
In a bowl, mix diced tomatoes, cucumber, and grated carrot.
Fluff cooked quinoa with a fork and add it to the vegetable mixture.
Drizzle with olive oil and season with salt and pepper.
Toss everything together until well mixed.
Serve in bowls, topping with sliced chicken and fresh cilantro.