HANDS-ON TIME: 5 MINUTES
COOK TIME: 25 MINUTES
1 brown onion, diced
1 garlic clove, minced
500g mixed mushrooms, chopped
3 cups no-salt chicken stock
1½ cups quinoa
200g leftover chicken breast, diced
120g baby spinach
⅔ cup Parmesan, grated
Leafy greens, to serve
1. In a large frying pan, fry onion and garlic in olive oil until soft. Add mushrooms and cook until soft.
2. Add stock and quinoa and cook on low heat until liquid is absorbed and grains are tender.
3. Add the chicken and spinach and stir through until spinach is wilted and chicken is warmed through. Stir in Parmesan. Serve with leafy greens.
NUTRITION (per serve) 1892kJ/453cal; protein 35.9g; carbs 41.2g; sat fat 5.2g; fibre 8.7g; sodium 803mg.
You'll find more recipes from Faye James in the latest issue of Prevention.
Recipe extracted from The Long Life Plan by Faye James (New Holland Publishers, $37). Photography by Louise Lister. For more, visit fayejames.com.au