Ingredients
Equipment
Method
- In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat. When butter shimmers, add the mushrooms, and cook undisturbed for 5 minutes. Season with salt to taste, stir, and continue cooking until the mushrooms are tender and browned, stirring occasionally, about 4-5 minutes. Remove the mushrooms to a plate with a slotted spoon.
- Increase the heat to medium-high and add the remaining butter. When butter shimmers, add chicken, season with salt and pepper to taste, and cook until lightly browned, stirring occasionally, about 7-10 minutes.
- Stir in quinoa, water, bay leaf, and salt and pepper, to taste. Bring the mixture to a boil. Reduce heat to low and simmer, partially covered, about 15-17 minutes. The quinoa should be completely tender and most of the liquid absorbed.
- While the quinoa is cooking, prepare the mustard sauce by whisking together the Dijon mustard, maple syrup, and lemon juice. Set the sauce aside.
- When quinoa is tender, discard the bay leaf and add the spinach. Cover the pan and let the spinach cook for about 1-2 minutes or until wilted. Then using a pair of tongs, toss the spinach with the quinoa and chicken.
- Stir in the cooked mushrooms and the prepared mustard sauce. Serve garnished with parsley and red pepper flakes, if you wish.
Nutrition
Notes
If you want to cut down on the butter, olive oil is a good alternative. You can substitute chicken breast for the thighs, but take care not to overcook it. If you want to swap out the spinach, use chopped curly kale, but remember to remove the stems from the kale first.