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Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Spoon into bowl; cover to keep warm. Heat remaining dressing in same skillet on medium heat. Add mushrooms and peppers; cook 4 min., stirring occasionally and adding garlic for the last minute. Add quinoa, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until quinoa is tender. Stir in chicken, parsley and lemon juice; cook and stir 2 min. or until mixture is heated through. Remove from heat; cover. Let stand 5 min. ; top with cheese.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Rotisserie attachment for Weber kettle — whole chicken, prime rib