Rub the Chicken Breast (3) with the Garlic (4 clove), Dried Sage (1 teaspoon) and Salt and Pepper (to taste).
Place in a bowl or baking dish with 1/4 cup of Lemon Juice (1/4 cup) and Red Wine Vinegar (3 tablespoon). Cover and refrigerate for at least a half-hour.
Place the Quinoa (3/4 cup) and Water (1 1/2 cup) in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. After 15 minutes, the quinoa should absorb all the water and be al dente. Place in a bowl to cool.
When the chicken is ready, grill it until completely cooked through. About 6 minutes each, turning every few minutes for even cooking.
Whisk the Olive Oil (2 tablespoon), Balsamic Vinegar (3 tablespoon), Honey (1 tablespoon), 1 tablespoon of lemon juice and salt and pepper (to taste) in a bowl. Stir in the Scallion (1/2 cup) to coat them and add flavor.
When the chicken is cool enough to handle, chop it into 1-inch cubes.
Toss the chicken with quinoa. Dried Cranberries (3/4 cup), Slivered Almonds (3/4 cup), Scallion and dressing. Add Salt and Pepper (to taste).