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.
- 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
- sesame teriyaki sauce
(Originally featured in FamilyTable, Issue 675)
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