steamed veggies, quinoa and chicken

This was a really tasty, well-balanced meal (well, probably a little heavy on the protein with the quinoa and chicken). But it was good!

What you need:

• Veggies of your choice (1 yellow squash and ~1/2 a large carrot for me)
• Quinoa (I mixed organic white and heirloom red)
• Chicken (free range, vegetarian fed)
• Choice of marinade or seasoning for the chicken
• 1 clove garlic
• Butter (soy margarine for me)
• Salt

What you do:

• If you want to marinate the chicken, prepare this in the morning so that the flavor has all day to soak into the thawed chicken and it will be ready to use by dinner time. Leave it in the fridge.
  
• Start your quinoa first since it will take the longest. Follow directions on package, which should be 1 part quinoa to 2 parts water. Cover and cook until tender.
  
• Clean and cut your veggies and place in oven-safe dish with minced garlic, a little butter (either cube or shave it - make sure to place in various areas of the dish so it covers all veggies when it melts) and a sprinkle of salt. Cover it with foil and place in the oven. I set the oven to 400 and steamed them for ~15 minutes.
• After the quinoa and veggies have been started for 5-10 minutes, prepare the chicken. Put a skillet on the burner and turn on to let it heat. While this is happening, season your chicken or take it out of the marinade. After the pan is hot, add a bit of EVOO, then put the chicken in. Cook thoroughly on both sides and use a lid or splatter screen if necessary.
  
• When all parts of the meal are cooked, make a bed of quinoa and add veggies and/or chicken on top.