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. 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 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 to a boil. Reduce heat to low and simmer, partially covered, about 15-17 minutes, until 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. Set 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. Toss the spinach with the quinoa and chicken using tongs.
- Stir in the cooked mushrooms and the mustard sauce. Serve garnished with parsley and red pepper flakes, if desired.
Nutrition
Notes
For a lower-fat option, you can use olive oil instead of butter. Chicken breast can be substituted for thighs, but be careful not to overcook it. Curly kale can be used in place of spinach; remember to remove the stems.