Creamy Sun-Dried chicken over Quinoa

1 cup quinoa
2 cups chicken broth

1 bunch of green onions, diced (white parts and most of the green parts)
olive oil
1 1/2 cups milk
2 tb cornstarch
2 tb butter
1/4 cup fresh basil, julienned
1/4 cup sun dried tomatoes, diced
1 tsp garlic powder
1/2 tsp crushed red pepper
salt and pepper to taste
2 cups already cooked chicken, shredded

Rinse the quinoa. Place water and quinoa in a pot together; heat on high until boiling. Cover, turn the heat to medium low, and simmer for 12 minutes.

In a separate pan, saute green onions in olive oil until very fragrant. Combine milk and cornstarch in a different bowl, and pour into pan. Add  butter, and heat until boiling and thickened. Add basil, tomatoes, garlic powder, red pepper, salt and pepper, and chicken and heat until cooked through. Serve warm over quinoa.