• 1 cup quinoa 
  • 1 cup vegetable broth 
  • 1 tablespoon olive oil 
  • ½ cup pecans, chopped 
  • 4 red bell peppers, diced 
  • 6oz chicken breast 
  • 15 grapes, sliced in half 
  • 1 avocado, diced 
  • Salt and pepper to taste 


Cook the quinoa in the vegetable broth until tender. Set aside. In a large pan, cook the chicken over medium heat with the olive oil for 5 minutes. Then add in the red bell peppers and saute until the chicken is cooked through. Remove from heat, add in the grapes and pecans, and toss all together. Spread the quinoa on a plate and top with the mixture from the pan. Top all with the diced avocado. A colorful, tasty combination! 

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