2/3 Cup Chicken or Vegetable Broth
1 Large Onion, Diced
1 Large Red Pepper, Diced
2 Boneless Skinless Chicken Breasts, Cooked and Diced
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 Yogurt (or substitute Greek cultured coconut milk for a dairy-free option)
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.
Can also be made without the chicken as a vegetarian entree or as a side dish.