You may also like
Categories:
water quinoa chicken breast yellow bell pepper mushrooms onion grape tomatoes baby spinach evoo lemon juice garlic black pepper evoo
Viewed: 52 - Published at: 3 years agoIngredients
- 2 cup water
- 1 cup quinoa, rinsed well
- 1 lb boneless skinless chicken breast
- 1 yellow bell pepper, diced
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 1 cup grape tomatoes, halved
- 2 cup fresh baby spinach
- 3 tbsp evoo
- 1/4 cup lemon juice
- 2 clove minced garlic
- 1 black pepper to taste
- 3 tbsp evoo
Method
- Bring water to a boil in a medium saucepan.
- Add quinoa and return to a boil.
- Reduce to a simmer, cover and cook until the water has been absorbed, about 15 minutes
- Meanwhile cut up chicken into cubes.
- Place cubes into pan with 1 T. evoo over medium heat and cook until done, about 10 minutes.
- In another pan add 2 T. evoo and saute bell pepper, mushrooms, onion until tender, about 7 minutes add spinach and tomatoes and cook an additional 1-2 minutes.
- Whisk lemon juice, 3 T. evoo, garlic and pepper in a bowl.
- Add the quinoa, chicken, bell pepper, mushrooms, spinach, tomatoes into a serving dish.
- Pour lemon mixture over and mix well.
