1 medium onion, sliced
1 medium zucchini, sliced
1/2 pint grape tomatoes cut in half
4-6 garlic cloves
1 Tbsp Italian seasoning
olive oil
4 cups cooked quinoa
1/2 roasted chicken, cut into bite size pieces* – I used left over roasted chicken, but if you do not have any on hand, you can use chicken breast cut into bite size pieces.
Directions:
*If using chicken breast: heat 1 Tbsp of olive oil in a large skillet. Add chicken. Stir fry for 5-7 minutes until chicken is cooked through.
I cook my quinoa in a rice cooker, it takes about 18 minutes. While it is cooking: In a large skillet, heat 1 Tbsp olive oil. Add onions and saute for 2-3 minutes. Add cooked chicken. Press 2 garlic cloves over chicken, sprinkle with Italian seasoning, mix well. Add zucchini, stir fry for 2-3 minutes, add tomatoes continue to cook until the tomatoes are heated, about 1-2 minutes more. Be sure to add the tomatoes at the very end or they will burst and become mushy. For the quinoa: Press 2-4 garlic cloves, depending on your taste preference, over the quinoa and toss with 1 Tbsp olive oil. Place 1 cup of quinoa on a plate, top with chicken and veggie mixture.
Notes: When I roast a chicken, I usually roast two. I’ll cut and/or shred the left-over meat and freeze it for later use. Sometimes I add some red pepper flakes to give the dish a little heat. Other veggies that work well: summer squash, sliced mushrooms, and red bell pepper. My family likes to sprinkle a little Parmesan cheese on it.