INGREDIENTS
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2 tbsp. extra virgin olive oil
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2 cloves (1 tsp.) minced garlic
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1/2 cup (1 small) onion, chopped
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1 cup zucchini, shredded
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2 bell peppers (I used an orange and yellow one), chopped
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1 cup tri-colored quinoa
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2 cups (16 ounces) chicken broth
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1 can (12.5 ounces) pre-cooked chicken breast OR 1 and 1/2 cups cooked and shredded chicken
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Salt and Pepper, to taste
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2-3 tbsp. cilantro, finely chopped
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2-3 tbsp. lime juice