Ingredients
Scale
- 1 cup cooked chicken breast
- 3 cloves garlic
- 14 oz mushrooms
- 1/2 onion
- 1 tsp red chili pepper flakes
- 10 oz fresh spinach
- 1/2 cup low sodium vegetable broth
- 1 cup quinoa
- 1 tsp Italian seasoning
- Fresh cracked pepper to taste
- 3 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 2 cups water
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
- In a large skillet, heat olive oil over medium heat. Add garlic, onion, and mushrooms. Sauté until the onions are translucent and the mushrooms are browned.
- Add spinach and cook until wilted.
- Stir in cooked quinoa, vegetable broth, Italian seasoning, red chili pepper flakes, and cooked chicken. Season with pepper to taste.
- Cook for an additional 2-3 minutes, stirring until everything is well combined and heated through.
- Serve hot, topped with grated Parmesan cheese.
Notes
For a vegan version, skip the chicken and use vegetable broth instead of chicken broth. Customize by adding bell peppers, zucchini, or kale.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: quinoa, spinach, mushrooms, healthy dinner, one skillet meal