Mediterranean Quinoa
 
 
Author:
Ingredients
  • 1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • ½ cup marinated sun dried tomatoes, chopped
  • 1 9-oz bag frozen artichoke hearts
  • ¼ cup kalamata olives, pits removed, roughly chopped
  • 1 lemon, zested and juiced
  • ½ cup parsley
  • 2 pinches dried oregano
  • 2-3 thin chicken breasts, cut into one inch cubes
Method
  1. Cook quinoa according to package, using chicken stock or water.  Set aside.
  2. In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil).  Add cubed chicken and sprinkle with oregano.  Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally.  Push chicken to the side of the pan to make room for the onions.  Saute for 4-5 minutes until softened.  Add the garlic.  Push the onion mixture to the side to make more room and add the artichoke hearts.  No need to defrost them, just toss them into the hot pan.  After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together.  Lower the heat.
  3. To this mixture add the sun dried tomatoes, olives and lemon zest.  Stir to combine.  Turn off the heat and add the parsley and lemon juice.  Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2010/07/21/mediterranean-quinoa/