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Enjoy this healthy alternative to traditional tomato sauce.
Bring the vegetable stock to the boil, add quinoa.
Stir gently then reduce heat and simmer for 10-12mins.
Meanwhile, in a separate saucepan, cook the spinach until tender, then drain water chop & set aside.
Add olive oil, garlic and onion to saucepan and cook for 1-2 mins.
Add chicken and cook on medium heat until cooked through.
Add tomato, mushrooms, spinach, basil & oregano and cook for a further 10-15mins on low heat.
Add salt & pepper to taste.
Combine the quinoa with the sauce & serve with fresh bread on the side.
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