This recipe comes from the box of Trader Joe’s Organic Quinoa. 1 cup Trader Joe’s Organic Quinoa prepared with chicken stock according to package directions 2 cups Trader Joe’s Chicken Broth 1 1/2 pounds Trader Joe’s Boneless, Skinless Chicken Breast Tenders 4 tablespoons Trader Joe’s Garlic Flavored Olive Oil 1 small onion, thinly sliced 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 5 cloves of garlic, thinly sliced 20 leaves fresh sweet basil, julienne Grated parmesan cheese Salt and pepper to taste Cut chicken into one inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers, and saute for one or two more minutes. Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes. Season with salt and pepper. Remove the pan from heat. Add basil and quinoa. Toss until basil wilts and garnish with parmesan cheese. Serves four.
