• 2 lbs boneless & skinless chicken breasts, cut into 1” pieces
  • 1 tbsp olive oil, extra virgin*
  • 1/2 tsp cumin, ground
  • 1/2 tsp all spice(optional but good)
  • 1/2 tsp himalayan pink salt
  • Ground black pepper, to taste


  • 2 medium onions, diced
  • 3 large garlic cloves, minced
  • 1 large carrot, shredded
  • 1 tsp olive oil, extra virgin
  • 1 1/2 cups quinoa, uncooked
  • 3 cups boiling water
  • 3/4 tsp himalayan pink salt
  • 1/2 tsp cumin, ground
  • 2 bay leaves
  • 1 lb broccoli, chopped


  1. Preheat large deep skillet or a dutch ovenon medium-high heat. Add Chicken ingredients and saute for 10 minutes, stirring occasionally. Drain liquid if necessary and cook until golden brown sides appear. Transfer to a bowl and set aside.
  2. Add olive oil, onions, garlic, carrot and cook for 3-5 minutes, stirring occasionally. Add pre-cooked chicken, quinoa, water, remaining salt and cumin, and bay leaves; stir. Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
  3. Now it’s time to add broccoli. At this point quinoa should be cooked al dente. Add broccoli, stir, cover and cook for 5 more minutes. Serve hot.


Leave a Reply

Your email address will not be published. Required fields are marked *