Rosemary Chicken With Mango-Cucumber Quinoa

• 1 tablespoon olive oil
• 1 lb chicken, cut into 1-inch pieces
• 2 tablespoons fresh rosemary
• 2 cups quinoa
• 1 fresh mango, pitted and chopped
• 1 small cucumber, peeled and diced into 1/4-inch pieces
• 14 cup scallion, diced finely
• 12 cup low fat cottage cheese
• 2 tablespoons olive oil
• 2 tablespoons apricot preserves (mango preserves are preferable, but food.com does not have that in its database, so I said apricot.)

1. Cook quinoa according to package directions.
2. Heat 1 tbsp olive oil in medium skillet.
3. Add chicken and rosemary, sauteing until just cooked through.
4. Set aside to cool.
5. Place cooked quinoa in large bowl and add mango, cucumber, and scallions.
6. Add chicken, mixing well.
7. Fold in cottage cheese, remaining olive oil, and mango preserves, stirring until thoroughly mixed.

olive oil, chicken, fresh rosemary, quinoa, fresh mango, cucumber, scallion, cottage cheese, olive oil, apricot preserves

Taken from www.food.com/recipe/rosemary-chicken-with-mango-cucumber-quinoa-458801 (may not work)