Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Side Ingredients
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, and black pepper. Whisk until well blended. Add the chicken breasts, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Preparation of Quinoa
- 3
Rinse the Quinoa
In a fine mesh strainer, rinse the quinoa under cold water for about 2-3 minutes to remove any bitterness.
- 4
Cook the Quinoa
In a medium saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Preparation of Side Vegetables
- 5
Sauté the Spinach and Tomatoes
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cherry tomatoes and cook for about 3-4 minutes until they start to blister. Add the spinach and sauté until wilted, about 2 minutes. Season with a pinch of salt and pepper.