Ingredients Grains Quinoa Quinoa with Za'atar, Grilled Chicken and Dried Cranberries 2.0 (1) Add your rating & review Tossing quinoa with the Middle Eastern spice blend Za’atar is a simple way to boost the flavor in this healthy dish. Slideshow: More Quinoa Recipes By Molly Yeh Published on August 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Molly Yeh Active Time: 20 mins Total Time: 40 mins Yield: 4 Ingredients 1 pound boneless skinless chicken breasts Extra-virgin olive oil Kosher salt Fresh ground black pepper 1 cup white quinoa, rinsed 2 cups water 1/2 cup dried cranberries 1 tablespoon white wine vinegar 2 tablespoons Za’atar Pinch of ground cinnamon Directions Pound the chicken breasts to an even thickness. Brush each side with olive oil and sprinkle with a pinch of salt and a few turns of pepper. Grill the chicken breasts over moderately high heat until browned on the outside and cooked through, about 4 minutes on each side. Transfer to a cutting board and chop into 3/4-inch pieces. Place the quinoa, water and a pinch of salt in a saucepan and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed, about 20 minutes. Transfer the quinoa to a large bowl, add the chicken and dried cranberries, then toss with 2 tablespoons of olive oil and the white wine vinegar. Add the Za’atar, and cinnamon and toss to coat evenly. Taste and adjust seasonings, if desired. Make Ahead This can be made up to 2 days in advance and stored in the refrigerator. Reheat before serving or serve cold. Rate it Print