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Bring water to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, about 15 minutes Meanwhile cut up chicken into cubes. Place cubes into pan with 1 T. evoo over medium heat and cook until done, about 10 minutes. In another pan add 2 T. evoo and saute bell pepper, mushrooms, onion until tender, about 7 minutes add spinach and tomatoes and cook an additional 1-2 minutes. Whisk lemon juice, 3 T. evoo, garlic and pepper in a bowl. Add the quinoa, chicken, bell pepper, mushrooms, spinach, tomatoes into a serving dish. Pour lemon mixture over and mix well.
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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
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon