1 cup of quinoa
2 cups chicken broth
1 pound boneless, skinless chicken breast, chopped into 1/2 inch pieces
2 Tbsp. olive oil
1 can pinto beans, liquid drained
3 oz. chopped marinated artichoke hearts, chopped
2 roma tomatoes, chopped
1/4 cup cilantro, chopped (substitute Italian flat leaf parsely if cilantro is not an option)
Salt and pepper to taste
Rinse quinoa thoroughly with fresh water for several minutes. (Chef's Note: Do not skip this step! This removes quinoa's natural outer coating that can make the dish bitter if not rinsed.) Bring quinoa and chicken broth to a boil in a covered medium saucepan over high heat. As soon as liquid boils, reduce heat to low. Simmer for 15 minutes.
While quinoa is cooking, heat olive oil in a medium frying pan over medium high heat. Add chicken breast. Saute chicken until golden brown, about 10 minutes. Add pinto beans to chicken and heat through.
When quinoa is soft and cooking time is complete, place in a large serving bowl. Add chicken and pinto beans. Stir to combine. Add artichoke hearts, tomatoes and cilantro. Add salt and pepper to taste. Mix well and serve warm.