Have you ever cooked with quinoa? If you did, you can appreciate the fluffy nature of quinoa as well ease of preparation. If not, I highly recommend giving it a try. This chicken and quinoa amazing texture will surely tantalize your taste buds.
Chicken and quinoa are best friends in this recipe. Besides, quinoa is a great source of protein, fiber, iron and vitamin B6. Quinoa also provides a concentrated amount of a major antioxidant phytonutrient – quercetin, known to fight cancer and inflammation. And it is related to beetroots and spinach. What else can I say – it’s an anti-inflammatory superstar! Who knew!
Well, even more reasons to cook with it and make this chicken and quinoa dish! Quinoa cooks as fast as white rice, but provides far more nutrients and fiber.
To make this chicken and quinoa with mushrooms dish, I browned the chicken on medium high heat in olive oil, about 5 minutes per side, skin side first.
After the chicken has been browned, add mushrooms to the same pan and sauté for no more than 3-4 minutes, until browned. Sprinkle a little bit of salt on them while cooking.
Because chicken and quinoa are cooked together, you will have quite a flavorful dish there!
I love cooking with chicken and have a variety of recipes on this site including, chicken and rice, chicken and pasta. You can check them out here, but definitely try this chicken and quinoa dish especially if you never had quinoa before or do not enjoy it very much. This chicken and quinoa with mushroom combination might change your mind!
Below are the links to recipes that you might enjoy as well:
The amazing texture of quinoa cooked with chicken, garlic and mushrooms will surely tantalize your taste buds.
- 1 tbsp olive oil
- 3 to 4 chicken thighs
- 2 gloves garlic minced
- Salt and pepper
- Chili pepper powder I used ancho
- 12 oz white mushrooms thinly sliced
- 2 cups chicken broth or vegetable broth unsalted
- ½ cup water additional for quinoa if necessary
- 1 cup uncooked quinoa
- 1/4 teaspoon salt
- 1/4 cup fresh scallions chopped (more for garnish)
Season chicken with salt, pepper and chili pepper. Set aside. Heat the skillet on medium high heat and add olive oil to the preheated skillet. Allow the oil to warm up for a bit. Add chicken to the skillet and brown it for 5 minutes on medium high heat. Flip them to cook the other side for approximately 5 minutes as well. Remove chicken from the pan and set aside.
- Add mushrooms, scallions and garlic to the same pan and sauté for no more than 3-4 minutes, until mushrooms are browned.
While cooking chicken, in a separate saucepan, boil 1.5 cups of unsalted chicken stock, ¼ teaspoon salt and add 1 cup uncooked quinoa. Cook for 10 minutes until quinoa is done. Quinoa will be still uncooked at this point. Move it into the skillet and add remaining 0.5 cup chicken broth.
Add chicken thighs to the skillet and push it inside the quinoa. Cover and cook on medium heat until chicken is no longer pink and quinoa is cooked. Make sure to check the chicken by cutting. Chicken should be cooked through at the very end of simmering process.
- Make sure stir the quinoa really well at the end. Serve chicken over hot quinoa and garnish with fresh scallions.