Rasberry Balsamic Chicken, Quinoa and Raisin Pilaf, broccoli

Chicken:
1/2 t dried thyme
salt, pepper
chicken breasts
1/3 c rasberry preserves
2T red wine vinegar or balsamic vinegar

Sprinkle salt, pepper, and thyme on chicken. Saute until done. Mix preserves and vinegar. Add to chicken and heat through.

Quinoa:
•3 tablespoons butter
•3/4 cups chopped white onion
•1/2 teaspoon cinnamon
•1/2 teaspoon cumin
•3 cups chicken broth
•1 1/2 cups uncooked quinoa
•3/4 cup dried cranberries or golden raisins
•1/2 cup sliced almonds, toasted
•4 tablespoons chopped cilantro
•Salt and freshly ground pepper
Preparation:

1.Melt the butter in a 2-quart saucepan over medium heat. Saute the chopped onion in the butter until soft and golden.

2.Add the cinnamon and the cumin and stir briefly.

3.Add the chicken broth and bring to a boil. Add the quinoa, stirring, and bring the liquid back to a boil. Lower the heat and cover. Let the qunioa cook, simmering, for 15 to 20 minutes, or until the quinoa has absorbed most of the water.

4.Add the cranberries and cook 5 minutes more.

5.Remove from heat and stir in the almonds and the chopped cilantro. Season with salt and pepper if desired. Serve warm or add room temperature.

I got the quinoa recipe from this website: http://southamericanfood.about.com/od/beansgrainspotatoes/r/quinuosalad.htm