‘No-Mato’, Chicken & Spinach Quinoa

  • Serves 4
  • Prep in 15 minutes
  • Cook in 38 minutes

A delicious alternative to a regular pasta bake, bursting with plant-based protein, beautifully sweet veggies & succulent chicken pieces. A tasty take on a cosy & comforting wintery meal if ever I did see one!

Key Facts

  • Prep Ahead
  • High Fibre, High Protein
  • Nightshade-Free
  • Family Friendly

Ingredients

  • 1 recipe’s worth of my ‘No-Mato’ Pasta Sauce

  • 1 large leek or red onion

  • 1 cup quinoa

  • 3 organic chicken breasts or 4 thighs

  • 200g fresh spinach

  • 2 tbsp black onion seeds (AKA nigella seeds)

  • 2 cups water

  • 1/2 organic vegetable stock cube

  • bay leaf

  • coconut oil

Preparation

  1. 01

    Place the quinoa in a pan with the vegetable stock cube & water. Bring to a boil, stirring well to make sure the stock cube is fully dissolved, then turn down to a very gentle simmer, cover & leave to cook until all the fluid has been absorbed ~10 minutes.

  2. 02

    Meanwhile take a large pan & fill it 3/4 full with cold water, add the bay leaf & bring to the boil. Once bubbling remove from the heat & add your chicken. Cover tightly with a lid & leave to poach for 20 minutes (smaller pieces may take slightly less time, they are done when the flesh is firm to the touch & completely opaque).

  3. 03

    In another pan place the finely sliced leek/onion & 1/2 tsp coconut oil. Sweat on a low heat until soft & translucent then add your par-cooked quinoa. Mix well.

  4. 04

    Pour in your sauce & the black onion seeds then mix again. Cover with a lid & leave to cook for a further 7-8 minutes until the quinoa has absorbed all the lovely flavour of the sauce, if you feel it is too dry add 1/2 cup more boiling water.

  5. 05

    Remove the chicken from the poaching liquid & chop into small pieces, stir through the quinoa mix & add your spinach.

  6. 06

    Turn the heat off & replace the lid for 2 minutes to allow the spinach to wilt in the residual heat, then serve.

  7. 07

    You can easily make this in advance & decant it into a casserole dish. To reheat simply cover & place in a 200ºC oven for 15 minutes until hot all the way through.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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