Quinoa with lentils and chicken

Ingredients:

• 1 cup quinoa
• 1 can (425 g) canned lentils, rinsed
• 2 tbsp. l. olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• Zest and juice of half a lemon
• 1 cup chopped grilled chicken, remove the white meat and skin
• 2 cups whole frozen green beans
• 2 tablespoons toasted sliced ​​almonds
• 1/4 cup Greek yogurt, 2% fat

Preparation:

1. Place the quinoa in a fine-mesh sieve and rinse under cold running water until the water runs clear. Bring a small saucepan of water to a boil, add the quinoa, and cook until clear and tender, with tails forming, 8-12 minutes. Drain the quinoa thoroughly, return it to the saucepan, and toss with the lentils; cover and keep warm.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until golden brown, 5-7 minutes. Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt, and a few grinds of black pepper. Stir until fragrant, about 1 minute.
3. Add 0.5 cups of water and scrape up any browned bits from the bottom. Add the chicken, bring to a boil, and cook until almost all the liquid has evaporated and the chicken is moistened, about 2 minutes.
4. Meanwhile, place the green beans in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave for 3 minutes.
5. Add the chicken and onion mixture, lemon juice, and 1/4 teaspoon of salt to the pot with the quinoa and lentils and stir to distribute evenly. Divide among four bowls. Top with green beans, almonds, and a dollop of yogurt.