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Middle Eastern Quinoa with Chicken and Apricots

These flavors blend beautifully together to make an elegant meal for a gathering.  The recipe is so easy to prepare that you can make it any night of the week.  Serve with a nice white wine and it will be perfect!


1 cup uncooked quinoa
1 pound chicken tenders
2 Tablespoons gluten free chutney
1 teaspoon Dijon mustard
6 dried apricots, cut into thin strips
2 Tablespoons chopped cilantro

To Prepare

Prepare the quinoa according to the package.

While the quinoa is cooking, combine chicken, chutney and mustard in a large bowl.   Toss well to coat the chicken.

Spray a large non-stick ridged grill pan with nonstick spray and set over medium-high heat.  Add the chicken mixture and cook, turning frequently,until the chicken is cooked through, 6-8minutes.

Fluff the quinoa with a fork and transfer to a large platter.  Top with the chicken mixture, apricots and cilantro.

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