Quinoa with Chicken and Lentils

Ingredients

• 2 tablespoons almonds toasted sliced
• 15 ounce lentils rinsed canned
• 2 cloves garlic chopped
• 0.3 cup percent greek yogurt 
• 2 cups green beans whole frozen
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.5  juice of lemon 
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil 
• 1 small onion finely chopped
• 1 cup quinoa 
• 1 cup rotisserie chicken cut shredded skinless white with

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• microwave

Directions

1. Put the quinoa in a fine mesh strainer and rinse under cold running water until the water runs clear. Bring a small saucepan of water to a boil, add the quinoa and cook until it is translucent and tender and the threadlike germ wraps around each kernel, 8 to 12 minutes. Strain the quinoa well, return it to the saucepan and stir in the lentils; cover and keep warm.
2. Heat the oil in a large nonstick skillet over medium-high heat.
3. Add the onions and cook, stirring frequently, until deep golden brown, 5 to 7 minutes.
4. Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and stir until toasted and fragrant, about 1 minute.
5. Add 1/2 cup water and scrape up any brown bits.
6. Add the chicken, bring to a simmer and cook until almost all of the liquid evaporates and the chicken is moistened, about 2 minutes.
7. Meanwhile, put the green beans in a microwave-safe bowl with 1 tablespoon water. Cover and microwave until hot, about 3 minutes
8. Add the chicken-onion mixture, lemon juice and 1/4 teaspoon salt to the quinoa-lentil mixture and stir to combine. Divide among four bowls. Top each with greens beans, almonds and a dollop of yogurt.