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Quinoa with Dried Apricots

Adapted from American Nutrition Association website,

1 cup uncooked NOW Real Food® Organic Quinoa*
1 pound chicken tenders
2 Tablespoons gluten free chutney
1 teaspoon Dijon mustard
6 thin-cut strips of NOW Real Food® Organic Dried Apricots*
2 Tablespoons chopped cilantro
  1. Prepare the quinoa according to the package directions. 
  2. While the quinoa is cooking, combine chicken, chutney and mustard in a large bowl, and toss well to coat the chicken. 
  3. Spray a large non-stick ridged grill pan with nonstick spray and set over medium-high heat.
  4. Add the chicken mixture and cook, turning frequently, until the chicken is cooked through; 6-8 minutes.
  5. Fluff the quinoa with a fork and transfer to a large platter.
  6. Top with the chicken mixture, apricots and cilantro.

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