You will need to begin heating the water to steam the broccoli and the chicken stock to cook the quinoa.

Heat the chicken stock on high in a 2 quart sauce pan bringing it to a boil.  Stir in the quinoa, 1/2 Tablespoon of curry powder, along with the garlic powder, salt, and pepper. Return to a boil, then reduce to a simmer and cover. Cook for 20 minutes.

Add the broccoli to the steamer once the water begins to boil. Cover and steam the broccoli for 5 minutes. Remove from the heat but leave covered.

Meanwhile, heat 1 Tablespoon of canola oil in a medium skillet over medium high heat. Saute the onions until they start turning a little brown. Set aside.

In the same skillet, heat 1 Tablespoon of canola oil in a medium skillet over medium high heat.  Add the cubed chicken breast and season with salt and pepper to taste.

When the chicken is almost done, add 1 Tablespoon of curry powder and 2 Tablespoons of water.

When the quinoa is finished cooking, transfer to a serving bowl.  Stir in the chicken, broccoli, and onions.