Baked Chicken and Quinoa
Serving Size / Yield
- 1½ cup Dry Quinoa, pre-rinsed
- 4 cup Water
- 4 Chicken Thighs
- Seasoning Salt
- Garlic Powder
- 1/2 cup red pepper
- 1/2 cup mushrooms
- Olive Oil
Combine quinoa and water in a medium saucepan and cook over medium heat, bringing mixture to a boil. Reduce heat to medium-low then cover and simmer until the quinoa is tender, abut 15-20 minutes. Keep covered until serving.
Now start preparing chicken.
Clean and season with pepper, seasoning salt, and garlic powder.
Place in a baking dish, with a little water at the bottom.
Bake on 400 for 50-60 minutes or until juices run clear.
Saute red pepper and onion in olive oil in a large skillet for a few minutes.
Add in quinoa and mix.
Serve with quinoa and chicken over top on a plate.