1 c. quinoa prepared with chicken stock according to package directions
2 c. chicken broth
4 chicken breasts
4 tbs. olive oil
1 small onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
5 cloves garlic, thinly sliced
20 leaves fresh basil
grated parmesan cheese
salt and pepper to taste
Cut chicken into one inch pieces.
Heat large nonstick skillet over high heat and add the oil.
Add chicken and sauté for 5 minutes or until just golden brown.
Add onions, peppers, and sauté for 2 more minutes.
Add garlic and sauté until peppers become slightly limp, but still bright, about one to two more minutes.
Season with salt and pepper.
Remove the pan from heat.
Add basil and quinoa.
Toss until basil wilts and garnish with parmesan cheese.
Once again, couldn’t resist adding avocado. If I don’t post for a while, just know I ran out of quinoa and I’m withering away from lack of fluffy home-made bread. This isn’t going to be a cake-walk I tell you!