for 3–4 minutes, or until golden; remove from pan. Return pan to high heat and add a second teaspoon of oil. Add chicken and cook, stirring occasionally, for 3–4 minutes, or until golden; remove from pan. 3 Return pan to medium heat. Add remaining oil and onion. Cook, stirring, for 5 minutes, or until softened. Add the garlic and zucchini and cook, stirring, for 1 minute, or until fragrant. Add the quinoa and stir for 1–2 minutes, or until grains are coated in oil. Return chicken to pan with half of the mushrooms (reserve remaining mushrooms). 4 Add the simmering stock, one cup at a time, stirring constantly and making sure the stock is absorbed before adding more. This will take 15–20 minutes; the quinoa should be al dente yet creamy. Stir through parmesan, chives and spinach. Cover and set aside for 2–3 minutes. 5 Meanwhile, place tomatoes on a baking tray lined with baking paper. Roast for 10 minutes, or until skins start to blister. Divide the risotto between 4 serving bowls and top with tomatoes and the reserved mushrooms.