Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes or until liquid is absorbed.

While quinoa is cooking, season chicken breasts with salt and pepper. Grill or pan-fry until cooked through, about 7 minutes per side. Let rest, then dice.

In a large bowl, combine cooked quinoa, diced chicken, chopped bell peppers, and diced onions. Mix well.

Serve immediately or refrigerate for later. Garnish with fresh herbs if desired.