Rinse quinoa until water runs clear. In a pot bring broth to a boil and add quinoa and thyme. Reduce heat, cover and simmer until cooked through - 18 minutes.
Spray a grill pan with cooking spray. Grill peppers, zucchini, eggplants, squash, mushrooms and onion over medium heat until crip-tender. Remove from heat and let rest for 5 minutes. Dice into small pieces.
In large bowl stir together vinegar and oil. Fluff quinoa with a fork and add to the bowl with the chicken, tomatoes, tarragon, chives and grilled vegetables. Toss to combine. Season with salt and pepper. Makes 6 servings.
Originally Submitted
12/5/2012
4 Out of 5 from
2 reviews
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