Teriyaki Quinoa Chicken 

I couldn’t believe that a potluck recipe came out so delicious; my husband even voted it “Yom-Tov-worthy”! My daughter who doesn’t like the smell or taste of quinoa came back for seconds. This is one recipe that you’ve got to try. 

SERVES 5–6 

• oil, for sauteing
• 1 medium onion, diced
• 2 cups sliced baby bella mushrooms
• 1½ lbs (680 g) chicken breast, cut into bite-sized pieces
• ¼ cup sesame teriyaki sauce
• 1½ cups water
• ¾ cup pre-checked quinoa
• ½ tsp salt, or to taste

In a large nonstick frying pan with a lid, saute onion in oil until beginning to brown. Add mushrooms and continue to saute until softened. Push vegetables to one side of the pan. Add chicken in a single layer and sear on both sides. Add remaining ingredients to the pan and bring to a boil. Lower heat and simmer covered for 15 minutes, or until quinoa is cooked through. Serve hot.

For this recipe I received:

• chicken breast
• baby bellas
• quinoa
• sesame teriyaki sauce

(Originally featured in FamilyTable, Issue 675)