| Directions: | Heat oven to 400.
In a small bowl stir together olive oil, preserves and mustard.
Set aside 3T for the quinoa.
Place chicken in roasting pan. Season with S & P. Bake at 400 for 20 minutes. Brush remaining mustard mixture and bake another 15-20 min.
Remove from oven and let stand 5 min.
While chicken cooks make quinoa dressing. Place chicken broth, onion, celery, quinoa, 1/2 tsp S & 1/8 tsp pepper in a medium sized sauce pan. Bring to a boil; reduce heat to med-low and simmer covered for 15 min. Stir in apricots during last few minutes of cook time.
Remoe from heat and stir in reserved mustard mixture.
To serve, spoon quinoa on plate and sprinkle with pine nuts. Place chicken on top of quinoa. |