Saute onion and zuccini in a med stock pot w/ a tight fitting lid untill translucent. Grate about 1 tsp of lemon rind into pan. Add chicken broth, 1 tbs salt and the juice of one lemon. Bring to a boil. Add Quinoa reduce heat and simmer for 15 min. or untill all the liquid is absorbed and Quinoa is fluffy. While Quinoa is cooking prepare the chicken.
2
Cut Chicken into bite size pieces. Mix flour with 1 tsp grated lemon rind, salt and pepper to taste. Toss chicken in flour. Heat olive oil in a large non-stick skillet over med-high heat. Add chicken pieces and saute untill browned and cooked through. Serve over quinoa.
