2-3 medium chicken breasts, cut up small
1 cup dry quinoa or couscous
1 can chicken stock, separated into 1/4 cup and the rest
2 tsp balsamic vinegar or soy sauce, added to the 1/4 cup chicken stock
water added to the remaining chicken stock to make 2 cups
1 medium onion, diced
2-3 garlic cloves, minced
1 can diced tomatoes (or about 1 1/2 fresh diced with juice)

In medium saucepan, bring stock and water to boil, add quinoa, cover, reduce heat to low. (if using couscous, remove from heat and cover, set aside)

In large skillet, brown chicken and garlic in olive oil. Don 't worry if chicken sticks, but make sure it gets browned not just cooked through. Remove chicken from pan and set aside (DON'T TURN OFF THE HEAT!!!) Immediately add stock/vinegar to pan and deglaze, unsticking anything that my be left from the chicken. Add onions and saute about 2 minutes. Add tomatoes and simmer about 5 minutes. Add chicken back in and mix to combine.

Quinoa should simmer about 20 minutes, which is about the time it will take to cook the remaining stuff. if it takes longer than 20 minutes, just turn off the heat under the quinoa and let it sit until the chicken mixture is ready. If you're using couscous, it can sit until your ready. Once the chicken mixture is all done, combine with the quinoa/couscous and serve!

This serves 4-6 people. If you wish to increase it, always use 2x as much liquid as quinoa for cooking. Most packages say 1 1/2 times, but I've found 2 is much better, less burning and softer grains.