Chicken:
- Ground black pepper, to taste
- 1/2 tsp himalayan pink salt
- 1/2 tsp allspice (optional but good)
- 1/2 tsp cumin, ground
- 1 tbsp olive oil, extra virgin*
- 2 lbs boneless & skinless chicken breasts, cut into 1” pieces
Quinoa:
- 1 lb broccoli, chopped
- 2 bay leaves
- 1/2 tsp cumin, ground
- 3/4 tsp himalayan pink salt
- 3 cups boiling water
- 1 1/2 cups The Grain Market quinoa, uncooked
- 1 tsp olive oil, extra virgin
- 1 large carrot, shredded
- 3 large garlic cloves, minced
- 2 medium onions, diced
- Preheat large deep skillet or a dutch oven on medium-high heat. Add Chicken ingredients and saute for 10 minutes, stirring occasionally.
- Drain liquid if necessary and cook until golden brown sides appear.
- Transfer to a bowl and set aside.
- Add olive oil, onions, garlic, carrot and cook for 3-5 minutes, stirring occasionally. Add pre-cooked chicken, quinoa, water, remaining salt and cumin, and bay leaves; stir.
- Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
- Now it’s time to add broccoli. At this point quinoa should be cooked al dente. Add broccoli, stir, cover and cook for 5 more minutes. Serve hot.