Yields: 6 servings
Combine 2 cups water and quinoa in medium saucepan; bring to boil over medium-high heat. Reduce heat to low, cover and simmer 20 minutes. Remove from heat, uncover and fluff with fork; set aside.
Using two forks, pull chicken into bite-size pieces. In a large bowl, combine chicken, mango, and onion; toss.
In small bowl, whisk together vinaigrette and orange juice; pour half over quinoa and remaining over chicken mixture. Season with salt and pepper.
Divide quinoa among serving plates; top with chicken mixture.
Garnish with feta and blueberries.