Ingredients

The following ingredients have 4 Servings
  • 2 cups low-sodium chicken stock
  • 1 cup uncooked quinoa
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 pound boneless skinless chicken breasts, (cut into 1-inch cubes)
  • 1/2 teaspoon kosher salt (divided)
  • 24 ounces cremini baby bella mushrooms
  • 1/4 teaspoon black pepper
  • 4 cloves garlic (minced)
  • 1  tablespoon chopped fresh thyme
  • 1/4 cup freshly grated Parmesan, (Gruyere, or similarly melty, nutty cheese, plus additional for serving)

Instruction

  • Bring 2 cups chicken stock to a gentle boil. Add the quinoa and cook according to the package directions. Once fully cooked, fluff with a fork, remove from heat, and set aside.
  • Heat 1 tablespoon olive oil in a skillet over medium-high. Sauté chicken with 1/4 teaspoon kosher salt until chicken is cooked through and no longer pink, about 4 to 6 minutes. Remove the chicken to a plate lined with paper towels, then with a paper towel gently wipe the skillet clean.
  • Heat the remaining 1 tablespoon olive oil over medium-high. Add the mushrooms, remaining 1/4 teaspoon salt, and black pepper. Cook, until the mushrooms begin to brown, about 3 minutes, stirring occasionally.
  • Add the garlic and cook until the mushrooms are tender and have given up their liquid, 4 additional minutes. If there is a lot of remaining liquid in the pan, increase the heat and cook just until most of the liquid has evaporated; about 1 minute.
  • Stir in the thyme, quinoa, chicken, and 1/4 cup Parmesan cheese. Serve warm, sprinkled with additional Parmesan.