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Moroccan Quinoa and Chicken


  • 1 3 ounce  chicken breast (or use rotisserie chicken, skin removed)
  • 1 cup  water
  • 1/2 cup  dry quinoa
  • Salt and pepper to taste
  • 1/2 teaspoon  cumin
  • 1/8 teaspoon  cinnamon
  • 1 tablespoon  olive oil
  • 1 lemon, juiced
  • 2 tablespoons  fresh mint
  • 2 tablespoons  raisins


1. Grill or bake chicken until 165 F. (To save time, use rotisserie chicken, skin removed.) Bring water and quinoa to a boil, lower heat to simmer, and cover for 10 to 15 minutes, or until water is absorbed. Fluff cooked quinoa with a fork and toss with salt, pepper, cumin, cinnamon, olive oil, lemon juice, mint and raisins. Serve chicken over quinoa.

From FitnessMagazine.com