Mushroom and Chicken Quinoa with Chiles
Courtesy of Mushroom Council 4 Servings • 20 Min. Prep Time • 35 Min. Cook Time| Ingredients |
|---|
| 3/4 c. quinoa |
| cooking spray |
| 8 oz. boneless, skinless chicken breast |
| 3 Tbsp. olive oil (divided) |
| 2 cloves garlic, finely chopped |
| 1 oyster mushroom, roughly chopped |
| 1 small red onion, cut into 1/2-in. dice |
| 1/2 small red jalapeño, seeded and finely chopped |
| 1 small red pepper, seeded and cut into 1/2-in. dice |
| 2 Tbsp. fresh parsley, chopped |
| 2 fresh scallions, chopped |
| 1/8 tsp. red pepper flakes |
| 1/2 tsp. sea salt |
| dash freshly ground black pepper |
| 1/4 c. fresh lemon juice |
| 2 tsp. balsamic vinegar |
| 5 Tbsp. Cotija cheese, crumbled |
Directions:
1. Combine quinoa in a medium sauce pan with 1-1/2 c. of water; simmer 10-15 min. Remove cooked quinoa large bowl; loosely cover to keep warm.
2. Meanwhile, heat a small skillet over medium heat; spray with cooking spray and add chicken. Cook 10-12 min., or until cooked through, turning once through. Remove and set aside until cool enough to handle. Cut into 1-in. pieces.
3. Heat oven to 450°. In a large bowl toss together 1 Tbsp. olive oil, garlic, mushrooms, onion, peppers, parsley, scallions and red pepper flakes. Place mix on rimmed baking sheet and cook until vegetables are tender, about 10 min. stirring once.
4. Toss cooked vegetables with warm quinoa; season with salt and pepper. Drizzle mixture with lemon juice, balsamic vinegar and remaining 2 Tbsp. olive oil. Toss until evenly mixed.
5. Add diced chicken and cheese; toss again. Serve warm.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutrition:
Calories: 339; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 36mg; Total Carbs: 28g; Fiber: 5g; Protein: 18g; Sodium: 45mg;