Thoroughly clean the chicken breast and rinse the quinoa, if indicated on the package. Bring two saucepans slightly salted water to a boil, and cook both ingredients in each. The chicken will be ready in about 15 minutes, check that it is tender. The quinoa will depend on the manufacturer’s instructions, about 20 minutes. Drain and cool.
Meanwhile, wash the vegetables well. For the tomatoes, discard the stem and seeds and cut into small cubes. Cut the ends of the celery, remove the thicker strands and chop. Remove the nerves and seeds from the pepper and cut into small cubes. Mix everything in a bowl.
Season the chicken with freshly ground black pepper and a little salt. Add to the source along with the quinoa. Add the lightly chopped parsley and the roughly chopped goat cheese. Mix a little.
In a bowl, whisk the oil with the citrus juice, the sherry vinegar and a pinch of salt. Spread on the salad and season to taste with the rest of the herbs. Mix well. Let it rest in the fridge.