Mushroom and Chicken Quinoa with Chiles

  • Yield 4 servings

This chicken dish features oyster mushrooms and red jalapeno chiles.


3/4 cup quinoa
Cooking spray
8 ounces boneless, skinless chicken breast
3 tablespoons olive oil (divided)
2 garlic cloves, finely chopped
1 oyster mushroom, roughly chopped
1 small red onion, cut into 1/2-inch dice
1/2 small red jalapeno, seeded and finely chopped
1 small red pepper, seeded and cut into 1/2-inch dice
2 tablespoons fresh parsley, chopped
2 fresh scallions, chopped
1/8 teaspoon red pepper flakes
1/4 teaspoon sea salt
1 dash freshly ground black pepper
1/4 cup fresh lemon juice
2 teaspoons balsamic vinegar
5 tablespoons Cotja cheese, crumbled


  1. Combine quinoa in a medium sauce pan with 1 1/2 cups of water; simmer 10 to 15 minutes. Remove cooked quinoa large bowl; loosely cover to keep warm.
  2. Meanwhile, heat a small skillet over medium heat; spray with cooking spray and add chicken.  Cook 10 to 12 mintues, or until cooked through, turning once through. Remove and set aside until coolenough to handle.  Cut into 1-inch pieces.
  3. Increase oven temperature to 450 degrees. In a large bowl toss together 1 tablespoon olive oil, garlic, mushrooms, onion, peppers, parsley, scallions and red pepper flakes.  Place mix on rimmed baking sheet and cook until vegetables are tender, about 10 minutes stirring once.
  4. Toss cooked vegetables with warm quinoa; season with salt and pepper.  Drizzle mixture with lemon juice, balsamic vinegar and remaining 2 tablespoons olive oil.  Toss until evenly mixed.
  5. Add diced chicken and cheese; toss again. Serve warm.

Recipe courtesy of the Mushroom Council’s Mushroom Channel



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