Chicken Quinoa Pilaf

2 boneless, skinless chicken breasts (6-8 oz each)
2 T. olive oil, divided
3 med. shallots, chopped
1 red bell pepper, diced
1-1/2 t. salt
1 t. pepper
1-1/2 C. Quinoa
1/4 C. dry white wine
1-1/2 C. vegetable or chicken broth
1 t. oregano
1 t. cumin
1/2 C. toasted almonds (sliced or slivered)

Heat grill pan over medium-high heat.  Coat chicken with 2 t. olive oil, 1/2 t. salt and 1/4 t. pepper.  Place chicken on grill pan and cook 5 minutes each side or until no longer pink.  Remove from heat and let rest.

Heat large saucepan over medium-high heat, add 2 t. olive oil.  Add chopped shallots, red pepper and remaining salt and pepper to saucepan and saute 2-3 minutes until softened.  Make a space in the center of the pan and add 2 t. of oil and quinoa.  Cook 2-3 minutes.  Add wine and cook until absorbed and evaporated.  Add vegetable broth, oregano and cumin.  Bring to boil, reduce to simmer and cover.  Simmer covered 15 minutes.  Remove from heat and let sit covered and additional 10 minutes.

Chop the chicken into bite size pieces and mix into quinoa.  Top with toasted almonds and serve.