Bring quinoa and chicken broth to boil in saucepan
Reduce heat to a simmer and cover pan. Simmer until broth is absorbed, quinoa is fluffy, and white line is visible in the grain, about 12 minutes
Heat 2 tbsp of olive oil in a skillet. Cook and stir the garlic scapes and onion until onion is transluscent, about 5 minutes
Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes
Remove chicken, set aside. Pour 2 more tbsp olive oil in skillet, cook and stir zucchini and tomato until zucchini is tender, 5-8 minutes
Return chicken to skillet, sprink with feta cheese, basil leaves, lime juice. Cook until chicken is fully cooked and hot, 10 more minutes.
Serve over hot quinoa.
Recipe Credit: Allrecipes.com