• 2/3 Cup Chicken or Vegetable Broth
  • 1 Large Onion, Diced
  • 1 Large Red Pepper, Diced
  • 2 Boneless Skinless Chicken Breasts, Cooked and Diced (optional)
  • 4 Cups Cooked Quinoa
  • 1.5 Tsps. Cumin
  • 2/3 Cup Chopped Dried Apricots
  • 1 Cup Almonds Slivers
  • 1/2 Cup Low-fat, plain, Greek Cultured dairy-free yogurt (try Greek Cultured Coconut Milk)
  • 2/3 Cup Fresh Mint, Chopped


Add broth to pan. Cook over medium/high heat until it starts to simmer. Add onions and peppers and cook for 5 minutes or until soft. Turn heat to low and add chicken, cumin and quinoa. Stir, cover with lid and warm for 5 minutes. Add apricots and almonds and stir. Spoon onto plates and top with yogurt and fresh mint. 

Serves  4-6

Shopping Cart