I still had two packets of the boil in a bag quinoa left from my Influenster VoxBox and was itching to try something else. This time I decided to add some chicken as I know the husband is always happier with a little meat. I wanted a more Asian feel to the dish this time and figured the apricot soy sauce I love would give a nice flavor to the dish.
2 chicken breasts, cubed
2 cups vegetable broth
10 spears of asparagus
1 cup quinoa
1/4 of a cup carrots, sliced
1/2 cup apricot preserves
3 tablespoons soy sauce
1 1/2 teaspoon ginger (I used a paste)
In a separate pot, add apricot preserves, soy sauce, and ginger. Simmer over low heat until sauce is a bit runny and warm.
Dish chicken and quinoa mixture into a low bowl. Add some of the apricot glaze over the top and serve. Altogether, this should make about 4 servings.
I hope you enjoy this. I love inventing dishes. Rarely do I follow a recipe exactly (except baking because that's kind of necessary!), This dinner was only different in that no recipe inspired it. Rather, I just combined things and hoped for the best. It turned out delicious and is definitely something we'd repeat. And, if you make it I hope you'll come back and tell me what you liked or didn't like!