Perfect with a small spinach salad. Serves 4. ½ cup (125 mL) water ¼ cup (60 mL) quinoa ¾ cup (185 mL) crumbled goat cheese 2 Tbsp (30 mL) chopped black olives 3 Tbsp (45 mL) diced red bell pepper 1 green onion, thinly sliced ¼ tsp (1 mL) ground black pepper 3 tsp (15 mL) dried oregano 1 large egg 4 large boneless, skinless chicken breasts 2 Tbsp (30 mL) extra virgin olive oil 2 Tbsp (30 mL) fresh lemon juice ¼ tsp (1 mL) salt Preheat the oven to 400°F (200°C). Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. In a small bowl, combine the quinoa, goat cheese, olives, red pepper, green onion, black pepper and 2 tsp (10 mL) of the oregano. Add the egg and blend well. Spoon the mixture onto the center of each chicken breast, roll up and secure with a toothpick. Place the rolled chicken breasts in a 9- × 13-inch (3.5 L) casserole dish.
