My recipes are not usually as complex as the one below. I thought I would come up with something that could be good and tasty meals for the week and Creamy Mushroom Quinoa has been on the back burner. Sometimes I meal prep for us and don’t post those recipes since I immediately pack them into Tupperware containers and refrigerate. This means I take no good pictures of the glistening meal and call it a day. This time, I chose to take pictures before eating serving the meal preps. Okay, maybe a little sampling here and there.
If this recipe is too complicated, I do apologize.
If you can manage to follow it through, GO FOR IT!
This week will be a bit different for me. Marylex, Bentley and I were supposed to go to Miami to visit family. Clara, our dog sitter from Miami, usually takes care of Bentley no matter what and no matter when. She absolutely adores him and him her in return. We text her to check in last week about coming Sunday (today) – Tuesday of this week and never followed up. We, then, called this week to make sure all was set and she said she was booked. UGH! We attempted to improvise and I said to just call it off.
As I was cooking this exact meal, I came up with a better plan—let Marylex go alone to Miami to see the family and the boy and I can stay home. Genius! She’s never traveled alone as I often do so I thought this was the perfect time for her to experience that for herself as her birthday soon approaches.
Now that I am home alone for three days, I will be working out, cooking, running the business, and just straight chillin’ with the boy watching my latest Netflix obsession, “Lillyhammer”, a Norwegian TV show that made it to America. It is remarkable how intricate their language is and how different their culture is! I love learning from other cultures and their people.
While travelling to Ireland and Norway are the two top countries on my Europe bucket list, this year I am crossing off other ones thanks to my mom: Amsterdam, Netherlands; Brussels, Belgium; Paris, France; and London, England. I cannot wait!!
Creamy Mushroom Quinoa
A meal that can last all week filled with all the nourishment that the colors of the rainbow bring to the table. This Creamy Mushroom Quinoa is sure to hit the spot!
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Handful of cilantro, roughly chopped
1 garlic clove, minced
2 cups mushrooms, sliced
1 cup quinoa
¼ onion, spiralized
2 chicken breasts, diced
Handful of chives, roughly chopped
2 tbsp grass-fed butter, divided
2 cups chicken broth
½ cup water
1 cup spinach
¼ cup feta cheese, crumbled
Chop up cilantro. Mince garlic. Slice mushrooms. Spiralize onion. Rinse quinoa. Cube chicken. Roughly chop chives. Set each aside in separate bowls.
In a large pot on medium-high heat, boil chicken broth and water. Once bubbling, add quinoa. Cover with lid. As liquid begins to evaporate, add cilantro and garlic. Cover. Lower temperature to medium.
Fill a small pot half way with water. Heat to high and wait till it boils. Once bubbling, add chicken breast cubes. Cook for 6 minutes. Drain water. Add to pot of quinoa and mix.
Add a tbsp of the butter substitute to the quinoa and mix. Then, add the cup of spinach. Allow the leaves to wilt and then mix. Remove pot from heat. Cover with lid. Set aside.
Lightly grease pan with remaining butter substitute. Toss in mushrooms and onion when butter has melted. When browned, add to the pot of quinoa and stir. Top with chives and crumbled feta cheese.
Serve in pretty bowls.