Ingredients

The following ingredients have 4 Servings
  • 1 tbs oil
  • 1/2 sweet onion (sliced)
  • 1 sweet yellow pepper (cored, sliced)
  • 2 large cloves of garlic (minced)
  • 1 cup dry quinoa
  • 1/2 pound chicken breast (cut into bite-size pieces)
  • 4-5 sprigs fresh thyme
  • 2 bay leaves
  • 4-6 oz. Portabella mushroom ( (sliced))
  • 2 cups low sodium chicken or vegetable stock (preferably MSG free)
  • 1/3 cup white wine
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1/4 cup crumbled goat cheese
  • Kosher or Sea Salt and fresh ground pepper to taste

Instruction

  • Put oil in large non-stick skillet over medium-high heat.
  • Once oil is hot add the onion, pepper, garlic, and quinoa. Stir fry until the vegetables are cooked and quinoa is lightly toasted.
  • Reduce heat to medium, add chicken and herbs, Saute 1 minute, then add mushrooms.
  • Saute with mushrooms for a minute, then add stock, wine and cream. Stir then cover to cook for 15 minutes.
  • After the 15 minutes, remove cover, reduce heat to low-med. and simmer for 12-15 minutes, until most, but not all the sauce it absorbed or evaporated.
  • Turn off heat and stir in the Parmesan and goat cheese.
  • Add salt and fresh ground pepper to taste.
  • Serve with sprinkle of cheese or fresh chopped chives.