2/3 cup red quinoa, rinsed (TRY: Ancient Harvest Inca Red Organic Quinoa)
1 tsp olive oil
8 oz boneless, skinless chicken breast, cut into 1/4-inch strips
3 green onions, sliced
Juice of 1/2 lemon
1 tsp dried dill (TIP: Substitute with 2 to 3 tsp chopped fresh dill, plus additional for garnish.)
1/2 tsp each sea salt and ground black pepper
2 cups fresh green peas, cooked (or frozen and thawed) 12 outer romaine lettuce leaves
4 radishes, halved and thinly sliced
3 oz herbed goat cheese, crumbled
Prepare quinoa according to package directions.
Meanwhile, in a large nonstick skillet, heat oil on medium. Add chicken and cook undisturbed for 3 minutes. Stir in onions, lemon juice, dill, salt and pepper and sauté, stirring often and breaking up chicken into smaller pieces with spoon, until chicken is cooked through, about 3 more minutes.
Stir in peas and cook until heated through. Remove from heat and stir in quinoa. Spoon mixture into lettuce leaves and top with radishes and cheese, dividing evenly.