Peppery Chicken Quinoa

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Details

10 Ingredients

• ½ tsp (2 mL) cracked black pepper corns
• ¼ cup (50 mL) finely chopped parsley
• 1 tbsp (15 mL) harissa , optional (see Notes)
• 3 tbsp (45 mL) extra virgin olive oil , divided
• 1 lb (500 g) skinless boneless chicken breasts , thinly sliced
• 4 cloves garlic , thinly sliced
• 2 tbsp (25 mL) sherry vinegar
• 3 cups (750 mL) reduced-sodium chicken stock , divided
• 3 red bell peppers , seeded and cut into thin strips
• 1 cup (250 mL) quinoa , rinsed and drained