Chicken and Quinoa Casserol

1. 1

   Bring water to a boil in a medium saucepan.

2. 2

   Add quinoa and return to a boil.

3. 3

   Reduce to a simmer, cover and cook until the water has been absorbed, about 15 minutes

4. 4

   Meanwhile cut up chicken into cubes.

5. 5

   Place cubes into pan with 1 T. evoo over medium heat and cook until done, about 10 minutes.

6. 6

   In another pan add 2 T. evoo and saute bell pepper, mushrooms, onion until tender, about 7 minutes add spinach and tomatoes and cook an additional 1-2 minutes.

7. 7

   Whisk lemon juice, 3 T. evoo, garlic and pepper in a bowl.

8. 8

   Add the quinoa, chicken, bell pepper, mushrooms, spinach, tomatoes into a serving dish.

9. 9

   Pour lemon mixture over and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.