1/4 cup red quinoa
1/2 cup water
1 tbsp extra virgin olive oil
1 cup sliced mushrooms
 1 onion diced
2 carrots diced
4 cloves of garlic minced
2. Medium carrots diced
1 Tbsp finely diced fresh thyme
1 tsp fresh chopped rosemary
1/4 tsp ground black pepper
1/2 cup vegetable stock
8oz chick peas drained
2 chicken breasts diced
4 oz feta


Place the quinoa in a small sauce pan, add the water and bring to a boil.  Reduce heat to medium and cook covered for 15 -18 minutes, fluff with a fork , Remove from heat and let stand covered for 5 to 10 minutes

In the meantime sauté off onions and garlic over medium heat make sure not to burn the garlic until onions are lightly browned add carrots and browned mushrooms ( fry mushrooms in a separate pan)

Add fresh herbs and stir well add 1/4 cup of stock and cook covered 3-5 minutes

Add chick peas and stir in for 3 minutes until warmed

Stir in cooked quinoa.  Crumble goat's feta and gently mix.  Add the rest of the broth.  Stir in, cover and reduce heat to low.  Cook for 3-5 minutes, or until the cheese has melted.