1 cup quinoa
2 cups chicken broth
2 boneless skinless chicken breasts, sliced into thin strips.
1/2 onion, chopped
1 tsp. fresh minced garlic
4 TBSP olive oil
1 zucchini, diced
1 tomato, diced (I used a can of diced tomatoes, rinsed and drained, since I didn't have any fresh tomatoes)
4 oz. feta cheese
1-2 tsp. basil
1. Rinse quinoa and place in small saucepan with chicken broth. Bring to a boil and then simmer until all liquid has been absorbed.
2. On med-high, saute onion and garlic in 2TBSP olive oil until onion is translucent. Add chicken and cook most of the way through.
3. Remove chicken from pan, add 2TBSP olive oil, tomatoes, and zucchini. Cook until zucchini is tender. Add chicken back to pan. Add feta cheese and basil. Let flavors mix for about 10 minutes, stirring occasionally.
4. Serve over quinoa.
This is very yummy, very flavorful, and isn't heavy at all.