Healthy chicken and mushroom quinoa risotto recipe

Next time you have leftover barbecue chicken, whip up this tasty risotto with the leftovers. Quick. Easy. Delicious. Quinoa is a grain that can be used in place of rice or cous cous that's gluten-free and delicious served hot or cold.

By Faye James

Ingredients for chicken and mushroom quinoa risotto recipe

1 brown onion, diced 1 garlic clove, minced

500g  mixed mushrooms, chopped

3 cups homemade chicken stock

1 1⁄2 cups quinoa

200g (7oz) leftover chicken breast, diced

120g (41⁄2 oz) baby spinach 1 cup Parmesan, grated Leafy greens, to serve

Method to make chicken and mushroom quinoa risotto recipe

Fry the onion and garlic in olive oil until soft. Add mushrooms and cook until soft.

Add quinoa and stock and cook on low heat until liquid is absorbed and grains are tender.

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

Citro food tip:

Quinoa (pronounced keen-wah) is the edible seed of the Chenopodium quinoa plant, which is native to the Andean region of South America, including countries like Peru, Bolivia, Ecuador, and Colombia. It comes in white, red and black varieties and  is naturally gluten-free.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.