Creamy Cheddar Quinoa with Chicken and Spinach

20-25 mins
? 4-5 portions
Recipe from:

300 g quinoa
splash of olive oil
5 chicken breasts
1 tbsp butter
4 cloves of garlic (crushed and chopped)
2 onions (chopped)
150 g double cream
300-400 ml of chicken/vegetable stock (+ extra for quinoa)
100 g spinach
Pepper, salt, olive oil
2 tbsp Parsley
200 g cheddar

Cook quinoa in a medium pot according to package directions. Meanwhile, in a large frying pan (or big pot), heat oil. Cut chicken into larger pieces, season with salt and pepper fry chicken until cooked. Transfer to a plate. Return pan to medium heat. Add butter and sauté garlic and onions until softened. Add cream and chicken stock; bring to a boil and simmer until slightly reduced, 2-3 mins. Stir in half of cheddar and spinach, fold in quinoa and chicken and top with remaining cheese. Cover pan and simmer until warmed through and cheese is bubbling, 3-4 mins. Garnish with parsley.

Price: £9.50 (based on Sainsbury’s prices)
Notes: If you wanted to, you could swap quinoa for pasta and add it in as a side.

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