1 cup quinoa, 1 medium onion, 2-6 cloves garlic (depending on your taste),
10 oz. package of baby portabella mushrooms, 4 cups spinach, 1 cup grape or cherry tomatoes, 1 cup white wine, 2 TBS olive oil, 1 cup grated cheese (I really like the romano, asiago, parmesan mix), 2 chicken breasts.
Cook quinoa according to package directions. Grill chicken or bake at 350 for approximately 20 minutes or until cooked through. You can also use a pre-cooked rotisserie chicken to save time. Cut into bite-sized pieces. Chop onion, garlic, mushrooms, and sauté in olive oil on medium low heat until soft (approximately 5 min). Turn heat up to medium and add chopped spinach. Stir, cover and cook for approximately 5 more minutes. Slice tomatoes in half and add tomatoes, wine, chicken and cheese to mixture. Stir in quinoa or serve over the quinoa.
Chicken Quinoa Medley
Wendy McGannon, Ed.D.