1.5 pounds boneless, skinless chicken tenders

4 tablespoons olive oil

1 small onion, thinly sliced

1 red bell pepper, cored, seeded and thinly sliced

1 yellow bell pepper, cored, seeded, and thinly sliced

5 garlic cloves, thinly sliced

Sea salt

Freshly ground black pepper

4 tablespoons hummus

1 cup cooked quinoa

20 leaves fresh basil, cut in chiffonade

Cut the chicken into 1‑inch pieces and set aside.

In a large nonstick skillet, heat the olive oil. Add the chicken and saut. for

5 minutes, or until golden brown.

Add the onion and bell peppers. Saut. for 1 or 2 more minutes. Add the

garlic and saut. until the peppers become slightly limp but are still brightly

colored, about 1 or 2 more minutes. Season to taste with salt and pepper.

Remove the pan from the heat.

Stir in the hummus. Add the quinoa and basil, and toss until the basil is

wilted. Serve hot.