QUINOA CHICKEN PEPPERS & KALE

This is one of those dishes that you just "do" and it turns our right. I actually took several quinoa recipes I have seen and concocted my own version. I'm trying to eat "cleaner" and fool the husband into thinking it's good and not just healthy. He has an aversion to anything he thinks might be "healthy". To him, that means it tastes awful! Think--white bread, white rice, etc.

That being said, I haven't had luck getting him to eat this, but I'm working on it.  This is great heated up the next day.

Cook 1 cup quinoa grain in 2 cups of chicken broth.  I use my rice cooker and here is a great hint I read online:

**Quinoa has a bitter natural coating on the outside.  Rinse it very well before cooking.  It will remove the coating and bitter taste without removing any nutrients.  I was having a hard time eating quinoa before I did this. I think it really helps-- a lot!! 

Set aside the cooked quinoa.  Note--it seems to cook a little faster than rice, so I turn the cooker off before it goes off automatically--I burned some and it wasn't pretty!!

2-3 boneless, skinless chicken breasts
2-3 T. olive oil

Cut chicken breasts into small cubes.  Saute them in olive oil, just until they are done (no pink).
Add:

1/2 red bell pepper cut in small pieces
1/2 yellow bell pepper cut the same
1/2 yellow onion, diced
1/2 clove garlic, minced (I use the kind out of the jar--I hate    the smell of garlic on my hands!!)
Continue sauteing until onions and peppers are just crisp, tender.  Add:

1/2 bunch of kale, washed, dried and torn into bite size pieces.  You can adjust this proportion--more or less.  Saute just until the kale is wilted. Mix with the cooked quinoa and add salt and pepper to taste.  

I also splashed mine with a little soy sauce, mixed with a little balsamic vinegar (my favorite) and garnished with a little diced avocado and coarse grated Parmesan cheese.  I'm sure there are lots of other things you can add to this dish.

I told you it was "do" as you go!!