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Mushroom & Chicken Quinoa Risotto

Wondering what to do with your leftover roast chicken? Why not whip up my mushroom and quinoa risotto? I swap out the rice for quinoa for a lower carb alternative. Quinoa is packed full of protein and doesn't spike your GI levels as much as rice does, giving you sustained energy throughout the day.


1 brown onion, diced 1 garlic clove, minced

500g mixed mushrooms, chopped

3 cups homemade chicken stock

11⁄2 cups quinoa

200g (7oz) leftover chicken breast, diced

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


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.


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