Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 10.22 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 spring onions, finely chopped
- 500grams small mushrooms, sliced
- 2 chicken breast fillets
- 3 cup salt-reduced chicken stock (or vegetable stock)
- 1/3 cup parmesan, finely grated
- large green salad (to serve)
- 1 1/2 cup white quinoa, rinsed
- 280grams baby spinach leaves
- 1tablespoons olive oil
- 3 sprig thyme, leaves stripped
- 1 large garlic clove, crushed
Method
Step 1 of 4
Heat a large non-stick frying pan over high heat with half of the oil. Season chicken and add to pan. Cook for 6-8 minutes, turning once, until golden and cooked through. Remove from pan and set aside to keep warm.
Step 2 of 4
Reheat pan with remaining oil. Add mushroom, onion, garlic and thyme and cook for 2-3 minutes, stirring often, until soft and browned. Transfer to a bowl.
Step 3 of 4
Add stock to pan and bring to the boil. Add quinoa, stirring well. Reduce heat to low, cover and simmer for 15 minutes until tender.
Step 4 of 4
Return mushroom mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad.
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