Simple Chicken Quinoa Supper

From Kraft Kitchen's here http://www.kraftcanada.com/en/recipes/simple-chicken-quinoa-supper-124092.aspx

or from the summer 2011 issue of What's Cooking

What You Need

1/2 cup Kraft Signature Mango Chipotle Dressing, divided

4 small boneless skinless chicken breasts (1 lb./450 g)

1-1/2 cups 25%-less-sodium chicken broth

1 cup quinoa, uncooked, rinsed

1 Tbsp. fresh lime juice

1 orange pepper, chopped

1 yellow pepper, chopped

1 green onion, sliced

1/4 cup chopped fresh cilantro

Make It

POUR 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate until ready to use. Bring broth to boil in medium saucepan on medium-high heat. Stir in quinoa. Return to boil; cover. Simmer on medium-low heat 10 to 15 min. or until quinoa is tender and liquid is absorbed. Cool.
MEANWHILE, heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 min. or until done (170ºF), turning after 7 min.
MIX remaining dressing and lime juice in large bowl. Add quinoa, peppers, onions and cilantro; mix lightly. Serve with chicken.

 This was really good.  I think next time I would marinate the chicken longer because not much of the flavor was left behind. The pepper/lime/onion/cilantro mix was a HUGE hit with Mr Cheerios and I.  This would be fine on it's own as a side salad or top of the chicken too.  Although Mr Picky and Miss Almost-Vegetarian would not touch the pepper medley - we WILL make this again.  Yummy!