So Jon and I cook a lot with quinoa and we are always looking for new dinner ideas using this SUPERFOOD! Tonight’s meal is Detox friendly, full of clean foods and lots of nutrients. This One Pot Chicken, Mushroom and Spinach Quinoa is a tasty winner and means you only have one pot to wash when you’re done…bonus!
One Pot Chicken, Mushroom and Spinach Quinoa (makes 6 servings):
1000g boneless, skinless chicken thighs, trimmed of any fat
2 tsp dried rosemary, divided
2 tsp smoked paprika
½ tsp salt
½ tsp ground pepper
2 tsp coconut oil, divided
1 cup yellow onion, diced
3 cloves of garlic, diced finely
1lb crimini mushrooms, sliced
1 cup quinoa
2 cups organic, no preservative containing chicken broth (you can find it at Stone Store or Marketfresh)
2 cups raw spinach
Salt and pepper, to taste
1) Season the chicken thighs with 1 tsp rosemary, 1/2 tsp of smoked paprika and 1/2 tsp each salt and pepper. Melt 1 tsp coconut oil over medium high heat and brown the chicken for about 5 mins per side. Remove from the pot and set aside on a plate.
2) Melt the other tsp of coconut oil in the same pot over medium high heat. Saute the onions, garlic and mushrooms until softened but not fully cooked (about 5 mins). Add the quinoa and chicken broth to the pot with the remaining 1/2 tsp rosemary and 1/2 tsp smoked paprika. Bring to a boil then reduce the heat and simmer covered for 10 mins.
3) After 10 mins add the spinach, cover and then stir once wilted. Add the chicken thighs back into the pan and cook covered over the same low heat for 10 more mins or until the quinoa and chicken are cooked through. Add salt and pepper to taste and serve!
Macronutrient Breakdown (per serving):
Calories-343
Fat-10g
Carbohydrates-21g
Protein-39g
