Chicken with Quinoa Pilaf

I know, quinoa sounds all “health-foody.” It’s like the scene in Annie Hall when Alvy sits down at an L.A. restaurant and orders “alfalfa sprouts and mashed yeast.” But don’t let the strangely-spelled word fool you. If made correctly, quinoa is incredibly tasty – as yummy as a well-made rice or pasta dish. The fact that it is much healthier than rice or pasta is just a nice bonus.

This recipe is a full meal in one pot, and it only takes ten minutes to prepare and twenty minutes to cook. It serves two people and you will still have leftover quinoa to use as a side dish. The onions and garlic are optional, if you can’t handle them. The fresh herbs and bay leaves give this dish a fabulous flavor that is friendly to the belly.

Ingredients:
One chicken breast (You can use boned chicken, or a larger and thicker boneless/ skinless one. Do not use tenders or thin cutlets.)
Quarter cup chopped onions (optional)
Quarter cup chopped celery
One clove garlic, minced (optional)
Half cup sliced crimini mushrooms
Two tablespoons chopped fresh parsley
Two bay leaves
Two cups chicken broth
One cup quinoa
One tablespoon canola oil

Use a medium to large size pot - a pasta pot or rice pot work nicely.
Over medium heat, sauté mushrooms, celery, onions, and garlic in canola oil.
When vegetables are slightly softened, push them to the side of the pot.
Add chicken to pot and brown on both sides (add more canola oil if necessary).
Add two cups of broth, fresh parsley and bay leaves.
Bring to a boil.
Add one cup of quinoa. Cover and simmer.
When quinoa has soaked in all of the broth, dish is done – about twenty minutes.