Preheat grill to medium-high heat.

In a small bowl, mix together olive oil, garlic powder, smoked paprika, salt, and pepper. Rub the mixture all over the chicken breasts.

Place the chicken on the grill and cook for 6-7 minutes on each side, or until cooked through.

While the chicken is cooking, rinse quinoa in a fine mesh strainer and place it in a medium-sized pot with 2 cups of water and a pinch of salt. Bring the mixture to a boil, then reduce heat to low and cover the pot. Cook for 15-20 minutes, or until the quinoa is tender and the water is absorbed.

In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 425°F for 15-20 minutes, or until they are tender and lightly browned.

Serve the grilled chicken with a side of quinoa and roasted vegetables.