Quinoa and Greens

I love quinoa, it's tasty and nutritious. The other day for dinner, thanks to "Iowa girl Eats" via pinterest, I made a quinoa dinner we all loved. I highly recommend it. But then I started thinking of other quinoa bowl varieties that would be good.

2 1/2 c. Water
2 Chicken bouillon cubes
1 c. Quinoa

Unsalted butter or olive oil
2 large chicken breasts
Season salt

1 1/2 c. Water
1 chicken bouillon cube
1 Tbsp. cornstarch

Unsalted butter or olive oil
2 c. Broccoli florets, chopped into small pieces
4 c. Fresh baby spinach
2 c. Fresh or frozen green beans, cut into half inch pieces
1 c. Small pieces of zucchini, optional
1/2 onion, chopped
1 - 2 cloves garlic, minced
Dash salt

Bring the water to a boil, add the chicken bouillon and quinoa. Bring to a boil, reduce heat to medium, cover and simmer. Cook about 20 minutes, remove the lid and simmer until the liquid is absorbed and quinoa is tender.

Meanwhile, trim the chicken of fat and cut in half lengthwise. Sprinkle with season salt and cook in oil until browned on both sides and cooked through. Set aside and keep warm.

Immediately add 1 cup of water and bouillon cube to the pan while it's still hot. Stir to lift up the fond from the bottom of the pan. Combine the cornstarch and remaining water. Whisk into the hot liquid and stir until slightly thickened. Taste and adjust seasonings as needed. Pour into a bowl.

Add more butter to the pan. Saute the onion until slightly tender. Add the broccoli, green beans, spinach, and zucchini if using. Lightly salt and cook, stirring, until the vegetables are cooked to desired doneness. Add the garlic and cook 1 - 2 minutes longer. 

Layer in bowls cooked quinoa, green veggies, sliced chicken, and drizzle with chicken glaze.