This spinach and chicken quinoa with fresh raspberries is a light summer meal packed with nutrition! This whole grain has many essential amino acids, and is a great meal to prepare ahead for a weekday lunch or dinner. It is also a tasty alternative to the traditional "stir-fry."
1/2 cup uncooked quinoa, rinsed
1 cup chicken broth
dash of garlic powder
1 tablespoon Garlic Olive Oil
2 chicken breasts, sliced
salt & pepper
1/2 small red onion, sliced thin
1 bag (6 oz.) baby spinach
1/4 cup vinaigrette; 1/8 cup Whole Lemon Olive Oil & 1/8 cup Raspberry Balsamic Vinegar
1/2 cup fresh raspberries
1/4 cup feta cheese
Combine quinoa, chicken broth and a dash of garlic powder in a saucepan. Bring to a boil then cover and turn the heat down to medium-low. Simmer until quinoa is tender and all the broth has been absorbed, about 12 minutes. Meanwhile, heat olive oil in a large skillet over high heat. Season chicken slices with salt, pepper and garlic powder. Add chicken and onion to the skillet and stir fry until chicken is cooked all the way through. Add lemon/raspberry vinaigrette and baby spinach to the skillet and toss until spinach is wilted, about 1 minute. Divide quinoa among plates, then top with the chicken stir fry, raspberries and feta. Serves 2.