Quinoa with Coconut Milk, Chicken and Mushrooms

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can (13.5 oz) coconut milk
• 1 lb chicken breasts, cut into bite-sized pieces
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Rinse quinoa in a fine mesh strainer. Bring quinoa and water to a boil in a covered pot. Reduce heat to low and simmer for 15-20 minutes, until all the water is absorbed. Remove from heat.
2. Meanwhile, heat olive oil in a pan over medium heat. Add onions and mushrooms and cook for 5-7 minutes until softened.
3. Add chicken to the pan with the onions and mushrooms. Cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through.
4. Add garlic to the pan and cook for 1-2 minutes until fragrant.
5. Add the can of coconut milk to the pan with the chicken and mushrooms. Add dried thyme and stir to combine. Bring to a simmer.
6. Add the cooked quinoa to the pan with the chicken and mushrooms. Stir to combine and let cook for 2-3 minutes until heated through.
7. Season with salt and pepper to taste. Serve hot.

Verdict:

This Quinoa with Coconut Milk, Chicken and Mushrooms recipe is a perfect combination of flavors. The coconut milk makes it creamy and the thyme adds a subtle herbal flavor. The mushrooms add an earthiness that balances out the sweet coconut milk. Perfect for a healthy and hearty dinner.

Serving Suggestions:

This meal works well with a side of steamed veggies, adding more nutritional value and color to the plate. It also pairs well with a cool and refreshing cucumber salad or a tangy coleslaw.