Mediterranean Quinoa

• 1 cup Quinoa
• 2 Tablespoons Olive Oil Or Oil From The Sun Dried Tomatoes
• 2 whole Thin Chicken Breasts, Cut Into 1 Inch Cubes
• 2 pinches Dried Oregano
• 1 whole Medium Onion, Chopped
• 2 whole Garlic Cloves, Minced
• 1 bag Frozen Artichoke Hearts (9-0z Bag)
• 1/2 cups Marinated Sun Dried Tomatoes, Chopped
• 1/4 cups Kalamata Olives, Pits Removed And Roughly Chopped
• 1 whole Lemon, Zest And Juice, Divided Use
• 1/2 cups Parsley, Chopped

1. Cook quinoa according to package, using chicken stock or water as your liquid. Set aside once it's cooked.
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.

quinoa, olive oil, chicken breasts, oregano, onion, garlic, hearts, marinated sun dried tomatoes, ubc, lemon, parsley

Taken from tastykitchen.com/recipes/sidedishes/mediterranean-quinoa/ (may not work)