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1
Put the quinoa in a fine mesh strainer and rinse under cold running water until the water runs clear.
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2
Bring a small saucepan of water to a boil, add the quinoa and cook until it is translucent and tender and the threadlike germ wraps around each kernel, 8 to 12 minutes.
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3
Strain the quinoa well, return it to the saucepan and stir in the lentils; cover and keep warm.
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4
Heat the oil in a large nonstick skillet over medium-high heat.
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5
Add the onions and cook, stirring frequently, until deep golden brown, 5 to 7 minutes.
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6
Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and stir until toasted and fragrant, about 1 minute.
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7
Add 1/2 cup water and scrape up any brown bits.
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8
Add the chicken, bring to a simmer and cook until almost all of the liquid evaporates and the chicken is moistened, about 2 minutes.
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9
Meanwhile, put the green beans in a microwave-safe bowl with 1 tablespoon water.
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10
Cover and microwave until hot, about 3 minutes
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11
Add the chicken-onion mixture, lemon juice and 1/4 teaspoon salt to the quinoa-lentil mixture and stir to combine.
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12
Divide among four bowls.
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13
Top each with greens beans, almonds and a dollop of yogurt.
