Total Calories: 262
In a large Dutch oven, combine the quinoa, water and salt, bring to a boil, cover and simmer over low heat for 25 minutes until all the water is absorbed. Transfer the quinoa to a bowl and stir the black pepper and scallions into it.
In a large skillet, combine the chicken stock, zest and juice of one lemon and the garlic, bring to a boil, lower the heat, add the chicken and simmer for 20 minutes until an instant thermometer in the thickest part of the breast reads 165 degrees. Place the chicken on a platter and cut into ¾ inch slices.
In a bowl, whisk the mustard and remaining zest and juice and the olive oil. Stir ½ of this mixture into the quinoa and drizzle the rest over the chicken.
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