Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Thank you Trader Joe’s! I love this recipe for Garlic Chicken Stir Fry with Quinoa, Peppers and Basil found on the back of the Trader Joe’s Organic Quinoa box.

Quinoa (keen-wah) is naturally gluten free and has more protein than many other grains so it’s a wonderful alternative to rice or couscous. I think it’s delicious and my husband has decided he prefers it to brown rice.

1 cup quinoa

2 cups chicken broth

1-1/2 pounds boneless skinless chicken tenders (I used chicken breasts)

4 tablespoons 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 garlic, thinly sliced (I used minced garlic)

20 leaves fresh sweet basil, julienne

grated parmesan cheese (I omitted and it still tasted amazing)

salt and pepper to taste

Place 1 cup quinoa and 2 cups chicken broth in a 1-1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all liquid is absorbed (10-15 minutes). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.

Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and sauté for 5 minutes or until golden brown.

Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté 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; garnish with parmesan cheese (optional).

Serves four.