1. Rinse quinoa in cold water and drain. Place in a medium saucepan with broth and bring to a boil over high heat. Reduce heat, cover, and simmer until broth is absorbed, about 15 minutes. Remove from heat.

2. While quinoa is cooking, chop bell peppers into 1/2-inch pieces. Add oil to a large nonstick skillet or wok and heat over medium heat. Add carrots, then chopped peppers and edamame. Stir-fry for about 3 minutes. Add spinach and cook just until wilted, about 1 minute. Peppers should be slightly tender but still crunchy. Removefrom heat.

3. Add chicken, basil, salt, and pepper to vegetable mixture and stir until combined.

4. When quinoa is fully cooked, add to chicken and vegetable mixture and stir until combined. Chop scallions and sprinkle on top of quinoa along with feta cheese; stir to mix. Serve immediately.

Source: Hannaford fresh Magazine, March - April 2013