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This is a super flavorful recipe that is also perfect for leftovers. Quinoa is a great balance of protein and essential amino acids without the starchiness or fat of pasta.
Spray a skillet with nonstick cooking spray (or drizzle with extra virgin olive oil if you don’t need to keep the recipe low-fat). Heat pan over medium heat and cook onion and quinoa for about five minutes. You want the onions to become translucent and tender and the quinoa to slightly toast.
Add the chicken broth and spices, bring mixture to a boil.
Cover skillet and turn heat to low. Simmer for 5 minutes.
Stir in the carrots and let everything simmer until all of the liquid is absorbed (about 10 minutes).
After turning the heat off, stir in the spinach until it wilts and add the shredded chicken. I usually use canned chicken if I’m pressed for time, but you can also bake a couple of chicken breasts and shred them in a food processor.
Enjoy this by itself or spoon some into a whole wheat tortilla for a delicious wrap, hot or cold! This recipe is great for leftovers.