Quinoa Bowl with Chicken, Mushrooms & Onions
I think I could eat this simple, healthy and easy Quinoa Bowl with Chicken, Mushrooms & Onions every day and not get tired of it! I can’t say that about too many foods except for Greek salad with grilled chicken maybe. You can make a nice little quinoa bowl by adding some pickled vegetables like kimchi (I like Sunja’s brand the best… the other ones sometimes have a fishy taste) or Indian pickled mangoes along with some assorted roasted vegetables. If you don’t have pickled vegetables on hand, you can serve this with a salad using a vinegar based dressing – the important thing is the vinegar because the flavors balance each other out so perfectly.
Quinoa Bowl with Chicken, Mushrooms & Onions
Ingredients
- 1 whole chicken
- 2 cups quinoa
- 1 small onion sliced into 1/4" strips
- 6-8 large mushrooms, sliced cremini or portabella
- 2 1/2 tsp salt
- 1/2 tsp turmeric
- freshly ground black pepper
Instructions
- Place the chicken in pot with a lid and add 4 cups of water. Bring the water to a boil over medium-high heat.
- Cover pot and bring the heat down to low. Cook at a simmer until chicken is cooked all the way through, about 45 minutes to an hour.
- Remove chicken from pot and put aside to cool.
- Add quinoa, onion, mushroom, salt, turmeric and black pepper to the broth and cover again, cooking at a simmer until the the liquid is absorbed and quinoa is light and fluffy, about 25-30 minutes. Turn off heat.
- Pull apart chicken, removing bones and then add chicken back to the pot and mix.
Notes
Serve with kimchi, pickled vegetables or salad using a vinegar based dressing.
