Categories: Meals

Ingredients

• 2 1/2 tablespoons butter, divided
• 1 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups unsalted chicken stock, divided
• 3/4 teaspoon kosher salt, divided
• 1 1/2 tablespoons canola oil, divided
• 1 (6-ounce) package fresh baby spinach
• 1 pound mushrooms, quartered
• 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
• 1/4 cup minced shallots
• 1 1/2 tablespoons chopped fresh thyme
• 4 garlic cloves, thinly sliced
• 1/2 cup dry Marsala wine
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper

Directions

1. Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; sauté 3 minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt.

2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.

3. Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.

4. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes, browning on all sides. Add shallots, thyme, and garlic; sauté 1 1/2 minutes. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.

Email to a friend | Print this recipe | Back