A few years back I posted a recipe for chicken and vegetable couscous.  After making the dish a few times I substituted the couscous with quinoa and have been making it that way ever since.  Quinoa is a super food, afterall, so I try to incorporate it whenever I can.  And it’s just so easy to cook!

Over the past few months I have made one more adjustment, substituting the olives with mushrooms.  I just can’t seem to stomach olives during this pregnancy.  And you know what – the dish is just as great!  I give this quinoa dish to my husband for lunch alot and he loves mushrooms, so I’ve gotten zero complaints from him.  It is quick to make and hearty to eat, an all around winner.

Here’s what you will need to serve 4…
2 tbsp olive oil

2 large thin, boneless chicken breasts, cubed

1 large onion

2 zucchini, cubed or cut into 1/2 moons

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

1-2 pinches of cinnamon

8-10 crimini mushrooms, sliced (not too thin)

1 1/2 cup quinoa

3 cups chicken stock, low sodium

1/4 cup parsley, finely chopped

1/4 cup mint leaves, finely chopped

Salt & pepper
Add quinoa and chicken stock in a pot, bring to a boil, reduce to simmer and cook for approximately 15 minutes.  Fluff with a fork.

Meanwhile, heat olive oil in a large skillet.   Add the chicken cubes and cook until lightly browned on both sides, 3-5 minutes.  Push the chicken to one side of the pan and add the onion, zucchini and mushrooms.  Cook for 4-5 minutes.  Add the garlic, lemon zest, red pepper and cinnamon.  Season with salt & pepper.  Cook for 3 more minutes.

Add the cooked quinoa to the chicken mixture and stir to combine.  Turn off heat and add the parsley, mint and lemon juice.  Mix well.
Recipe originally adapted from Rachael Ray