Chicken Thighs with Quinoa and Leeks

This is an easy and healthy one pot meal. Quinoa (pronounced keen-wah) is a grain with the highest content of protein. It is packed with all 9 essential amino acids, a great source of fiber, iron and magnesium. For an extra kick in this dish, Ben always puts hot sauce on it, but it is perfectly delicious without it too!

6 skinless chicken thighs, either boneless or bone-in (whatever you prefer or have on hand)

1 cup quinoa (always rinse quinoa before cooking it through a fine mesh strainer)

2 cups chicken broth (again I use my concentrated broth ... see side note on blog)

1 cup leeks (typically they come in bunches of 2 or 3 and I use them all, however this time they were really big so I only used 1)

1 handful grape tomatoes, sliced in half

Cut leeks in half lengthwise and then chop into 1/2 inch pieces (using only the light green and white part of the leeks). Put leeks in a bowl of water. (Leeks are grown in sand so this is the only way to really wash them and get rid of the sand. When you are ready to cook them, swish them around in the water and take them out lightly shaking off the excess water. When you are done taking the leeks out you will see all the sand at the bottom of the water).

In a large saute pan, add 1 tbsp olive oil and heat over medium high heat. Sprinkle chicken with kosher salt and pepper. Add chicken to pan and brown both sides, about 8-10 minutes. Add leeks and saute another 5 minutes. Add quinoa and chicken broth to pan. Bring to a boil, then cover, reduce heat and simmer for 15 minutes. Add tomatoes, cover again and let sit for 5 minutes. Enjoy!