Chicken and Spinach Quinoa

1. 1

   Spray a skillet with nonstick cooking spray (or drizzle with extra virgin olive oil if you dont need to keep the recipe low-fat).

2. 2

   Heat pan over medium heat and cook onion and quinoa for about five minutes.

3. 3

   You want the onions to become translucent and tender and the quinoa to slightly toast.

4. 4

   Add the chicken broth and spices, bring mixture to a boil.

5. 5

   Cover skillet and turn heat to low.

6. 6

   Simmer for 5 minutes.

7. 7

   Stir in the carrots and let everything simmer until all of the liquid is absorbed (about 10 minutes).

8. 8

   After turning the heat off, stir in the spinach until it wilts and add the shredded chicken.

9. 9

   I usually use canned chicken if Im pressed for time, but you can also bake a couple of chicken breasts and shred them in a food processor.

10. 10

    Enjoy this by itself or spoon some into a whole wheat tortilla for a delicious wrap, hot or cold!

11. 11

    This recipe is great for leftovers.

* Per serving · 4 servings · Values may vary.