Slow Cooker Chicken, Mushroom and Spinach Quinoa Risotto - American Institute for Cancer Research

Name: Slow Cooker Chicken, Mushroom and Spinach Quinoa Risotto - American Institute for Cancer Research
Ingredients: 1 1/2 cups quinoa, uncooked and rinsed; 1 1/2 lbs. skinless, boneless chicken breasts, cut into bite-size pieces; 3 cups sliced mushrooms; 3 cups low-sodium chicken broth (plus up to 1 cup additional, if needed at the end); 1 large shallot, thinly sliced; 5 cloves garlic, minced; 1/2 tsp. each of dried thyme, basil and oregano; 1 Tbsp. coconut oil*; 1/2 tsp. pepper; Juice of 1 lemon or 2 Tbsp. lemon juice; 4 cups roughly chopped, packed spinach; 2/3 cup grated Parmesan cheese

www.aicr.org

This creamy, comforting twist on risotto tastes decadent, but is actually much healthier (and easier) than the traditional version

View full recipe on www.aicr.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aicr.org.

Share this recipe:

Ingredients

1 1/2 cups quinoa, uncooked and rinsed
1 1/2 lbs. skinless, boneless chicken breasts, cut into bite-size pieces
3 cups sliced mushrooms
3 cups low-sodium chicken broth (plus up to 1 cup additional, if needed at the end)
1 large shallot, thinly sliced
5 cloves garlic, minced
1/2 tsp. each of dried thyme, basil and oregano
1 Tbsp. coconut oil*
1/2 tsp. pepper
Juice of 1 lemon or 2 Tbsp. lemon juice
4 cups roughly chopped, packed spinach
2/3 cup grated Parmesan cheese