1 1/4 quinoa
2 cups broth (veggie or free range chicken)
1 free range or kosher chicken breast (substitute protein here if vegetarian), sliced into thin pieces
1 package sliced white mushrooms
1 red bell pepper, diced
15-20 snap peas, diced
10-15 cherry tomatoes
1/4 extra virgin olive oil (try Lucini)
1/4 dry white wine
1/4 golden raisins
1 T ghee or olive oil (for quinoa)
1 teaspoon garlic powder
pink himalayan salt to taste
Soak quinoa in water for 5 minutes then drain and pat dry. Add broth, quinoa, good pinch of salt and knob of ghee or olive oil to pot. Bring to boil, stir and lower to simmer. Cover and let cook for 10-15 minutes or until fluffy.
Saute bell peppers and snap peas on medium heat in olive oil for 5 minutes. Add chicken and brown on both sides for 2 minutes. Add wine and cook off for one minute. Throw in mushrooms, raisins and cherry tomatoes. Season with salt and garlic powder. Stir well until chicken is cooked through. Pour contents onto quinoa and mix well. Serve up warm and try adding some fresh herbs on top from the garden if you have any!