Moroccan Quinoa and Chicken

• 1 3-ounce chicken breast (or use rotisserie chicken, skin removed)
• 1 cup water
• 1/2 cup dry quinoa
• Salt and pepper to taste
• 1/2 tsp. cumin
• 1/8 tsp. cinnamon
• 1 tbsp. olive oil
• 1 lemon, juiced
• 2 tbsp. fresh mint
• 2 tbsp. raisins

Grill or bake chicken until 165 F. (To save time, use rotisserie chicken, skin removed.) Bring water and quinoa to a boil, lower heat to simmer, and cover for 10 to 15 minutes, or until water is absorbed. Fluff cooked quinoa with a fork and toss with salt, pepper, cumin, cinnamon, olive oil, lemon juice, mint and raisins. Serve chicken over quinoa.