Garlic Chicken Stir Fry with Quinoa Peppers (or any veggie you like: broccoli, kale, etc.) Part I: 1 cup dry Quinoa – rinsed well, put in a pot with 1 1/2 cup of chicken broth and bring to a boil. Stir once, cover and turn to low simmer for 15 minutes. Take off heat and put aside for later. Part II: 1 1/2 pounds boneless, skinless chicken breast tenders 4 tablespoon garlic flavored/infused olive oil 1 small onion, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 5 cloves of garlic, thinly sliced 1 handful of fresh basil leaves, thinly sliced grated parmesan cheese (optional) sea salt & pepper Cut chicken into 1” pieces. Heat large non-stick skillet over high heat and add oil. Add chicken and brown for 5 minutes. Add onions, bell peppers, sauté 1-2 minutes. Add garlic and sauté until peppers are slightly soft but still brightly colored 1-2 minutes. Season with sea salt and pepper. Remove from heat, add basil leaves and Quinoa. Toss until basil wilts and sprinkle with parmesan cheese if desired. Serves 4.