100 g (3 1/2 oz) ready-to-eat dried apricots, roughly chopped
3 boneless, skinless chicken breasts, about 175 g (6 oz) each, thinly sliced
2 teaspoons Cajun spice mix
2 tablespoons olive oil
2 red onions, cut into slim wedges
2 bunches of spring onions, roughly chopped
6 tablespoons chopped fresh coriander
crusty bread (optional)
Place the stock in a saucepan and bring to the boil, add the quinoa, then simmer for 10 minutes. Stir in the apricots and cook for a further 5 minutes.
Meanwhile, toss the chicken with the Cajun spice in a bowl to coat. Heat the oil in a large, heavy-based frying pan and cook the chicken and onion wedges over a medium-high heat, stirring frequently, for 10 minutes until the chicken is well browned and cooked through. Add the spring onions and cook for a further 1 minute.
Drain the quinoa and apricots, then add to the chicken mixture and toss well to mix. Toss in the chopped coriander and serve with spoonfuls of Greek yogurt, with crusty bread, if liked.