This one-dish dinner makes great leftovers for a fun lunch salad.
Servings: Serves 6
Ingredients 1 medium yellow onion , chopped3 cloves garlic , minced2 tablespoons extra-virgin olive oil2 cups quinoa , dry toasted and rinsed4 cups vegetable or chicken broth2 chicken breasts , cut into 1-inch piecesDash salt and pepper2 zucchini , cut into 1/4-inch pieces2 lemons , juiced1/2 cup slivered raw almonds1 cup basil leaves , torn1/4 cup Parmesan cheese
Sauté the onions and garlic in extra virgin olive oil in a medium-size pot. Add quinoa, broth, chicken and a pinch of salt and pepper. Bring to a boil, cover and reduce heat to low. After 15 minutes, stir in zucchini, lemon juice, almonds and 3/4 of the basil. Turn heat off and replace lid for 2 minutes. Finish with the remaining basil and Parmesan cheese. Add salt and pepper to taste.
From the book Mom-a-licious: Fresh, Fast, Family Food for the Hot Mama in You! by Domenica Catelli