I love this dish. It is a combination of the warm, comforting spices of Thanksgiving, delicious mushrooms, and the rich creaminess of half-and-half. All the flavors complement each other perfectly. Don’t take my word for it, try it yourself! This dish requires just one pot and it makes the most dreamy leftovers.
Creamy Mushroom Quinoa
- ½ Tbsp thyme
- ½ Tbsp salt
- 2 tsp rubbed sage
- 1 tsp granulated garlic
- ½ tsp black pepper
- 2 chicken breasts
- 2 Tbsp vegetable oil
- 16 ounces sliced button mushrooms
- 1 medium yellow onion diced
- 1 ¾ cups water
- 1 cup quinoa
- 1 cup half and half
Mix the spice mixture ingredients together in a bowl.
Dice chicken and then season with about ⅓ of the spice mixture.
Heat vegetable oil over high heat in a pot or deep pan. When oil is hot (it's hot enough if it crackles when you add water) add the chicken.
Cook the chicken about 5 minutes or until it is browned and cooked through. Remove the chicken to a plate.
Turn down the heat to medium. Add the butter to the pan and melt it. Add the mushrooms, onions, and another ⅓ of the spice mixture.
Cook the vegetables 10-15 minutes or until most of the water is gone, stirring occasionally. This will give them a rich flavor as they soak up the seasoning.
Add the quinoa, the remaining seasoning, and the water. Stir everything together. If there is quinoa sticking to the sides of the pan, scrape it down into the liquid.
Cover and cook on medium low heat for 15 minutes, or until all the water is absorbed.
Uncover and add the half and half. Cook about 10 minutes, stirring occasionally, until the half and half is absorbed.
Stir in the cooked chicken. Remove from heat and garnish with fresh parsley if desired.
I don’t know about you but I love the flavors of Thanksgiving. My mom makes the best stuffing and it’s absolutely drenched in butter and seasoning and it is one of the best things in the whole world. Unfortunately, it’s horrifyingly bad for you, so this is my attempt to get all that delicious flavor but with some nice wholesome ingredients. (And some half and half. Nobody’s perfect.)
If you’ve never made quinoa, don’t be scared. It is easier to make than white rice, and you can find it at any large grocery store. If you’re annoyed by the price (it’s normally $5+ dollars per pound) you can find it at Costco for around $3 per pound or Winco for around $2.50. If you’re willing to buy 25 pounds you can get it through IFS Bulk for about $2 per pound including shipping. That’s where I buy my quinoa and it has an incredibly long shelf life.
If you have used quinoa before you might be wondering why I didn’t tell you to rinse your quinoa. When I first started using quinoa I always rinsed it and it is an incredibly annoying step. You have to have a fine mesh strainer and my quinoa got stuck in the rim of the strainer when I went to pour it out. So I skipped rinsing it as an experiment and it didn’t change the flavor. This may not apply to all quinoa but it does for mine and I’m always happy to skip steps when cooking.
The mushrooms and onions pack vitamins into this dish, while the quinoa brings whole “grain” goodness, and the chicken breast provides lean protein. I love serving this with steamed or roasted veggies. I made steamed brussel sprouts for myself and roasted asparagus for my husband and daughter, since, apparently, some people hate brussel sprouts, and I live with two of them.
Don’t skip searing the chicken! It brings crazy, amazing flavor to the dish.
This is so savory, creamy, and delicious that I wanted to lick the bowl clean. I hope you like it too!