Garlic Chicken Stir Fry with Quinoa Peppers and Basil

1 cup Trader Joe's Organic Quinoa, prepared with
low sodium chicken broth according to directions
2 cups TJ's Low Sodium Chicken Broth
1 1/2 lbs. Skinless Boneless Chicken Breast, thinly sliced
1 Tbsp Light Extra Virgin Olive Oil
1 Vidalia Onion, sliced
1 Red Bell Pepper, seeded & thinly sliced
1 Yellow Bell Pepper, seeded & thinly sliced
5 cloves Garlic, thinly sliced
20 leaves Fresh Sweet Basil, julienne

Cut chicken into 1-inch pieces. Heat large nonstick skillet over high heat and add oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers; saute for 1-2 more minutes; add garlic and saute until peppers become slightly limp, but still bright, about 1-2 minutes; season with salt & pepper (if desired, not included in nutrition facts). You can spice with Red Pepper to taste. Remove pan from heat; add basil and prepared quinoa. Toss until basil wilts; garnish with Parmesan Cheese (if desired, not included in nutrition facts). Serves 4.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user JILLSWORLD.