This recipe can be found on the back of the Trader Joe`s Organic Quinoa box. It is quite delicious and an easy introduction to quinoa if you have never tried it before now.
1 cup organic quinoa
2 cups chicken broth
1 1/2 lb boneless skinless chicken breast
4 tbsp olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
5 cloves garlic, thinly sliced
20 leaves fresh sweet basil, julienne
Pecarino romano cheese, grated
Salt and pepper
Rinse quinoa in cold water and drain, repeat. In 2 quart saucepan, add 2 cups chicken broth and 1 cup quinoa. Bring to a boil, cover and simmer for 15 minutes until liquid is absorbed. Quinoa will appear translucent and will be soft. The germ ring will be visible along the outside edge of the grain.
While quinoa is cooking, cut chicken into 1 inch pieces. Heat large skillet over high heat and add oil. Add chicken and saute for 5 minute until golden brown. Add onions and bell peppers, saute for 1 to 2 minutes until peppers become slightly limp but still bright in color. Season with salt and pepper. Remove from heat; add basil and quinoa. Toss until basil wilts. Sprinkle with Pecarino romano cheese. Serve hot. Will serve approximately four.
Note: I also added some toasted pine nuts to what I served at home. For those of you unfamiliar with Pecarino romano cheese it is made from sheep's milk (Pecarino) and is a great substitute for romano. It is somewhat more salty so I typically do not add salt to the recipe. We are able to use it in place of a cow's romano due to a dairy allergy in the family.