Sesame Teriyaki Chicken Stir Fry on Quinoa

1 ½ cups quinoa, rinsed

3 cups water, boiling

2 tablespoons toasted sesame oil or olive oil

1 red onion, diced

3 carrots, julienned

3 tablespoons Sesame Teriyaki Seasoning

4 boneless skinless chicken breasts, cut onto 1 1/2 inch strips

1 pound mushrooms, cleaned and quartered

1 pound baby spinach, rough chopped

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1. In a large saucepan over medium heat, toast the quinoa for 3 to 4 minutes or until golden brown and fragrant.

2. Add boiling water and stir to combine. Cover and reduce heat to a simmer for 16-20 minutes or until water is absorbed. Set aside.

3. Meanwhile, in a large sauté pan over medium-high heat add the oil, onion, carrots and Sesame Teriyaki seasoning. Cook 4-5 minutes or until onions are translucent.

4. Stir in the chicken and cook for 5-7 minutes. Then add in the mushrooms and spinach. Cook 3-5 minutes or until spinach is wilted and mushrooms are tender. The internal temperature of the chicken should register 160ºF.

5. Fluff the quinoa with a fork.

6. To serve, put a serving of the quinoa on your desired plate and top with chicken vegetable mixture.

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