Ingredients
1 1/3
cups uncooked quinoa
2 2/3
cups water
2/3
cup chicken broth
2
cups (1-inch pieces) fresh green beans
1/2
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
tablespoon olive oil
1/2
lb boneless skinless chicken breasts, cut into bite-size pieces
1/2
cup bite-size strips red bell pepper
1/2
cup sliced fresh mushrooms
1/2
teaspoon dried rosemary leaves
1/4
teaspoon salt
2
cloves garlic, finely chopped
Preparation
Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.
