Quinoa rice is my favorite for lunch, aside from it's very healthy, it also fills me up really good so I don't crave for doughnuts in the afternoon anymore. Quinoa can be added to almost any ingredient whether we're talking about fruits, nuts, vegetables and meat.

One of my favorite recipes is the grilled lemon grass chicken with quinoa and vegetables. To make this you need:

¾ cup quinoa
1 ½ cups chicken stock
3 medium-sized shallots (chopped)
2 stalks fresh lemon grass
1 ginger (peeled)
¼ cup fresh lime juice
1 tablespoon soy sauce
2 tablespoons brown sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground coriander
4 boneless chicken breasts (remove the skin)
1 pound peas
1 red bell pepper (seeded and thinly sliced)

Puree shallots, lemongrass, ginger, ¼ cup oil, lime juice, soy sauce, sugar, salt, pepper and coriander. Use this mixture to marinade the chicken for 2 hours. Heat 2 teaspoons of oil in a saucepan and cook quinoa rice until toasted (3 to 5 minutes) then add the chicken broth, bring to a boil. Reduce heat to medium-low and simmer until liquid is absorbed (about 20 minutes or so). Turn off the heat and cover until you are ready to serve it.

Grill the chicken breasts and wait for them to cook. Set the chicken aside. Cook peas and bell peppers in a separate skillet over medium-high heat. Season with salt and pepper. Top the quinoa rice with grilled chicken and then add the vegetables. This will make 4 servings.