Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

1 cup Quinoa
2 cups Chicken Broth (or water if desired)
1 ½ pounds Boneless, Skinless Chicken Breast Tenders
4 tablespoons Olive Oil
1 small Onion, thinly sliced
1 Red Bell Pepper, seeded and thinly sliced
1 Yellow Bell Pepper, seeded and thinly sliced
5 Cloves Garlic, thinly sliced
20 leaves Fresh Sweet Basil, julienne
Grated Parmesan Cheese
Salt and pepper to taste

1. Place 1 cup quinoa and 2 cups chicken broth (or water) in a saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (10-15 min). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.

2. Cut chicken into one-inch pieces. Heat large skillet over high heat and add the oil. Add chicken and sauté for 5 minutes or until golden brown. Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper. Removed the pan from heat; add basil and quinoa. Toss until basil wilts; garnish with Parmesan Cheese.

Note: I have also used dry basil instead of fresh. It seems to work really well. You can also use water unstead of chicken broth.

Serves Four

(erin took the picture, and she apologizes that it's not great. You can click on it to see it enlarged. But she wanted to show you what the quinoa looks like. Also, the little things that look like bananas? That's the chicken. Again, this is really really good!)