1 cup uncooked quinoa
1 pound chicken tenders
2 Tablespoons gluten free chutney
1 teaspoon Dijon mustard
6 dried apricots, cut into thin strips
2 Tablespoons chopped cilantro
Prepare the quinoa according to the package.
While the quinoa is cooking, combine chicken, chutney and mustard in a large bowl. Toss well to coat the chicken.
Spray a large non-stick ridged grill pan with nonstick spray and set over medium-high heat. Add the chicken mixture and cook, turning frequently,until the chicken is cooked through, 6-8minutes.
Fluff the quinoa with a fork and transfer to a large platter. Top with the chicken mixture, apricots and cilantro.