First, peel the onion and garlic cloves. Discard the skins and chop up the garlic and onion.

Cut the Blood Orange, Cara Cara Orange, and Lemon in half and cut two slices off the middle. Set these slices aside.

Take the remaining Blood Orange, Cara Cara Orange, and Lemon segments and squeeze the juice into a bowl. You will mix this with the vegetable or chicken stock you are using.

Also, cut the chicken into bite-sized pieces.

Add the oil, onion, and garlic to a pan and place it over medium heat/flame. Let saute for about 5 minutes. Stir onion/garlic mixture so it doesn’t brown.

Push the onion/garlic to the sides of the pan and add in the slices of Blood Orange, Cara Cara Orange, and Lemon. Once you flip, sauté about 3-4 minutes - undisturbed.

Then flip them over. They should be caramelized at this point – if they are not, let them saute another minute or two before flipping over.  Once flipped, let them sauté for another 3-4 minutes undisturbed.

Then, add in the chopped chicken, sprinkle the za'atar and smoked paprika over the chicken, and let cook for about 4 minutes. Flip the chicken pieces over as best as you can and let them cook for 4 more minutes.

Add in the quinoa – making sure to distribute it around.

Pour in the vegetable/chicken stock and the juice from the Blood Orange, Cara Cara Orange, and Lemon.

Cover and let cook for 15 minutes.

When time is up, remove the pan from the heat and let rest – covered for another 5-10 minutes.

Then season with salt and pepper to taste.

Garnish with parsley and chili flakes and dig in!