Step 1

Preheat large deep skillet on medium-high heat. Add oil, onion and garlic; cook for 3 minutes, stirring frequently.

Step 2

Add chicken, 1/4 teaspoon salt, 1/4 teaspoon black pepper and saute for 5 more minutes, stirring occasionally.

Step 3

Add quinoa, chicken broth, remaining salt and pepper, then stir. Cover with a tight-fitting lid, bring to a boil, reduce heat to low and simmer for 12 minutes.

Step 4

Now it's time to add vegetables. At this point quinoa should be cooked al dente. Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium heat for 5 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.