Chicken and Vegetables with Quinoa

 

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

• 1 Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
• 2 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.
• 3 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.
• 4 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.