Caramelized Onion and Mushroom Chicken Quinoa

This meal is perfect on its own, and a great option for those looking for something gluten free.

Caramelized Onion and Mushroom Chicken Quinoa

Plan ahead and marinate the chicken breasts a few hours before you cook them. I marinated mine in Annie's Organic Asian Sesame dressing 2 grated cloves of garlic and about 1 tsp of grated ginger.

1 Cup of uncooked red quinoa

(Rinse then soak the quinoa in filtered water and 1 TBS of apple cider vinegar. You can soak as little as an hour or two, I usually soak mine 6-8 hours and sprout it. It helps release all the great digestive enzymes and breaks down the enzyme inhibitors. Making it easier to digest. I think it tastes much better too. Quinoa can taste a little bitter if its not prepared properly)

2 Cups of water or stock (to cook the quinoa in)

2 large chicken breasts

Roughly, 1-1/2 cups of sliced cremini mushrooms

1 Onion sliced thin

2 tsp of grated ginger

3 cloves of grated garlic

2 TBS of butter

Juice of one lemon

1/2 to 3/4 cup of original flavor hummus

1/4 to 1/2 cup of Asian Sesame  Dressing

This amount is for making the dressing, use as little or as much as you want/need to marinate the chicken in. 

(I love the Annie's Organic Sesame Ginger)

About 1 bag of baby spinach

* A little chopped cilantro is also excellent in this dish! 

Instructions

-Cook quinoa in 2 cups of liquid. If you soaked the quinoa, reduce the liquid. I usually soak mine about 6 hours, drain and rinse quinoa again, then add 1-1/2 cups (give or take) of liquid. Add a few pinches of sea salt and pepper to taste.   Grate in a clove of garlic and add a TBS of butter.  Bring to a boil, reduce to simmer cover and cook about 15 min until the water is absorbed. 

-Cook the chicken in a skillet with olive oil, and set aside. Slice chicken thin, or shred. 

-Meanwhile, add a TBS of butter to a pan set on medium low, add onions and mushrooms salt and pepper. Cook until the mushrooms and onions are nice and soft and caramelized. You don't want to cook them too high or fast. Low and slow.  Last 5 min of cooking add a clove of grated garlic. 

-Mix the hummus, Asian Sesame dressing, and lemon juice with a small whisk

-In a large bowl mix the hot quinoa, spinach, chicken, mushrooms, onions, and dressing. Toss until everything is combined. The spinach should wilt a bit as you mix it with the hot quinoa. 

-Enjoy!