Ingredients chicken and quinoa casserol
Dish
2 cup water
1 cup quinoa rinsed well
1 lb boneless skinless chicken breast
1 yellow bell pepper diced
8 oz mushrooms sliced
1 onion chopped
1 cup grape tomatoes halved
2 cup fresh baby spinach
3 tbsp evoo
Sauce
1/4 cup lemon juice
2 clove minced garlic
1 black pepper to taste
3 tbsp evoo
how to make chicken and quinoa casserol
Bring water to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, about 15 minutes
Meanwhile cut up chicken into cubes. Place cubes into pan with 1 T. evoo over medium heat and cook until done, about 10 minutes.
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.
Whisk lemon juice, 3 T. evoo, garlic and pepper in a bowl.
Add the quinoa, chicken, bell pepper, mushrooms, spinach, tomatoes into a serving dish. Pour lemon mixture over and mix well.
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