Moroccan Chicken And Quinoa

A recipe post with no commentary?  Shame on me, but I'm back to packing.  Wanted to share this little gem from my cookbook du jour, Quinoa 365. This is my 5th recipe from the book and each one's been a hit.  Next time I make this I would personally reduce the honey in the quinoa as it was a bit sweet for me, but otherwise, would absolutely make it as is again.  The crunch of the pecans with the spice of the cinnamon was a perfect pair for the quinoa.

MOROCCAN CHICKEN & QUINOA

from Quinoa 365

1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp ground coriander
2 tbsp butter
4 boneless, skinless chicken breasts
1 cup diced onion
1 cup water
2 tsp orange juice
pinch salt

For the quinoa:

2/3 cup quinoa
1 1/3 cups water
1 tbsp butter
2 tsp honey
1/2 tsp salt
1/2 tsp ground cinnamon

1. To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside.
2. Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan. Fry for about 5 minutes, until they are nicely browned. Flip the chicken over and add the onion, water, garlic, orange juice and salt. Toss in the spices.
3. Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
4. While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes. Remove the lid and fluff with a fork.
5. Remove the quinoa from the heat and toss with the butter, honey and salt. Stir in the cinnamon.
6. To serve, divide the quinoa among 4 plates and top each with a piece of chicken. Pour the sauce over top. Refrigerate leftovers for up to 2 days.