Cook the quinoa according to package directions.

Meanwhile, preheat a grill pan over high heat. Salt and pepper the chicken thighs. Brush 1 teaspoon olive oil onto the grill pan. Add the chicken and grill, turning once, until cooked through (about 5-6 minutes per side). Remove from heat and let rest for 5 minutes before slicing. (You can use a heavy-bottomed skillet instead of a grill pan if needed.)

Make the dressing: In a blender, combine the mint, scallions, juice from the lemon, 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Blend until smooth.

Make the salad: Add spinach, mango and blueberry, and cooked quinoa to a large bowl. Pour dressing over and toss to coat. Serve the salad with sliced chicken on top.