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I love experimenting with various ingredients that I probably wouldn’t have tried before I discovered my allergy. Quinoa looks similar to couscous, but has a bit of a stronger taste and bite to it. I’ve found out that its a great gluten-free substitute for any recipe that calls for couscous. I hope yall enjoy this recipe!

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 3-4 people

Ingredients:
1 cup quinoa
1 1/4 cup water
juice of 1 lemon
1 lb chicken
2 bay leaves
6-8 leaves of basil, diced (about 1-2 tbsp)
6-8 sundried tomatoes, diced
1 tbsp paprika
3 cloves garlic, diced
a handful of Feta cheese
dash salt and pepper

Steps:
1. In a medium saucepan, boil the water and lemon, and then add the quinoa. Reduce the heat, cover, and simmer for 13 minutes. Remove from the heat and let sit for 5 minutes.

2. Cube the chicken, and add to a pan over medium heat. Add salt and pepper with the bay leaves. Let the chicken cook until you can no longer see any pink.
3. Add the tomato, basil, paprika, and garlic. Cook for another 5-10 minutes or until chicken is done throughout.

4. Fluff the quinoa with a fork, and spoon onto a plate or platter. Top with the chicken, and enjoy!

Steaming hot!

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