MUSHROOM & CHICKEN QUINOA RISOTTO

SERVES 4 HANDS-ON TIME 5 MINUTES COOK TIME 25 MINUTES

1 brown onion, diced

1 garlic clove, minced

500g mixed mushrooms, chopped 3 cups no-salt chicken stock 1½ cups quinoa

200g leftover chicken breast, diced 120g baby spinach

⅔ cup Parmesan

Grated leafy greens, to serve

1. In a large frying pan, fry onion and garlic in olive oil until soft. Add mushrooms and cook until soft. 2. Add stock and quinoa and cook on low heat until liquid is absorbed and grains are tender.

3. Add the chicken and spinach and stir through until spinach is wilted and chicken is warmed through. Stir in Parmesan. Serve with leafy greens.

NUTRITION (per serve) 1892kJ/453cal. Protein 35.9g. Carbs 41.2g. Sat fat 5.2g. Fibre 8.7g. Sodium 803mg