Heat oil in a medium pot with high sides over medium heat, and add diced onion. Cook for 2 minutes.

Next, mix in diced red pepper, garlic & mushrooms. Cook on a medium-high flame for 5-8 minutes, until the vegetables begin to soften and the mushrooms release their moisture.

Mix in cubed chicken breast and cook about 5 minutes, until halfway cooked.

Add the quinoa and cook to toast the quinoa for about 1 minute.

Pour the water into the pot of chicken/veggies and mix in parsley, lemon juice, salt, pepper. Place the sprigs of rosemary on top of the liquid in the pot. 

Turn the stove to high heat and bring liquid to a boil. Once boiling, reduce heat to low to bring the liquid to a simmer and cover the pot. 

Allow the quinoa-chicken dish to cook for 25-30 minutes, on low heat, or until all the water is absorbed. Check on the quinoa at the 20 minute mark, but most likely there will still be liquid and you’ll need to cook longer.

Once the liquid is absorbed, turn off the heat and allow the dish to sit on the stove, covered, for 5 minutes. 

Then, uncover the pot & serve with lemon wedges so people can add a small squeeze before eating. Enjoy!