Ingredients
Equipment
Method
- In a large skillet, heat 2-3 tablespoons of butter over medium heat. Add the mushrooms and cook undisturbed for 5 minutes. Season with salt, stir, and continue cooking for 4-5 minutes until tender and browned. Remove the mushrooms to a plate with a slotted spoon.
- Increase the heat to medium-high and add the remaining butter. Add the chicken, season with salt and pepper, and cook for 7-10 minutes, stirring occasionally, until lightly browned.
- Stir in the quinoa, water, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, partially covered, for 15-17 minutes, until the quinoa is tender and most of the liquid is absorbed.
- While the quinoa is cooking, prepare the mustard sauce by whisking together the Dijon mustard, maple syrup, and lemon juice in a small bowl. Set it aside.
- Once the quinoa is tender, discard the bay leaf. Add the spinach to the pan, cover, and let it cook for 1-2 minutes until wilted. Use tongs to toss the spinach with the quinoa and chicken.
- Stir in the cooked mushrooms and the prepared mustard sauce. Serve garnished with fresh parsley and red pepper flakes, if you wish.
Nutrition
Notes
You can use olive oil instead of butter. Chicken breast is a good substitute for thighs, but be careful not to overcook it. You can also swap spinach for chopped, de-stemmed curly kale.