Mushroom and Chicken Quinoa with Chiles (Foodservice portion)

Recipe Courtesy of the Mushroom Council and mushroominfo.com

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Yield: 24 servings
Serving size: 1 cup

Ingredients

• 4 cups quinoa
• Cooking spray
• 2 pounds boneless, skinless chicken breast
• 1 1/4 cups olive oil (divided)
• 8 cloves garlic, finely chopped
• 4 pounds oyster mushrooms, halved
• 2 large red onions, cut into ½-inch dice
• 1 small red chili pepper, seeded and cut into ½-inch dice
• 2 large green bell peppers, seeded and cut into ½-inch dice
• 2 large red bell peppers, seeded and cut into ½-inch dice
• 1 cup fresh parsley, chopped
• 1 cup fresh scallions, chopped
• 1 teaspoon red pepper flakes
• 3 teaspoons sea salt
• ½ teaspoon freshly ground black pepper
• 1 1/2 cups fresh lemon juice
• 1/4 cup balsamic vinegar
• 2 cups Cotija cheese, crumbled

Directions

1. Rinse quinoa thoroughly.  Place in a large stockpot with 8 cups of water; simmer 15 – 20 minutes. Remove cooked quinoa to a 2-gallon bowl; partially cover and keep warm.

2. Heat oven to 350 degrees. Generously coat a hotel pan with nonstick spray; lay out chicken breasts and roast for 12 – 15 minutes. Remove from oven and set aside until cooled. Once cooled, cut into 1-inch pieces.

3. Increase oven temperature to 450 degrees. In a large bowl toss together 1/4 cup olive oil, garlic, mushrooms, onion, peppers, parsley, scallions and red pepper flakes.  Place mix on sheet pan and cook until vegetables are tender, about 10 minutes.  Stir after 5 minutes.

4. Stir cooked vegetables into warm quinoa; season with salt and pepper. Drizzle mixture with lemon juice, balsamic vinegar and remaining 1 cup olive oil. Toss until evenly mixed.

5. Stir in diced chicken and cheese; toss again. Serve warm.

Nutrition Facts (for 1 cup) : Calories: 339; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 36g; Sodium: 45mg; Protein: 18g; Carbohydrates: 28g; Dietary Fiber: 5g

Family portion

Tags: Better-for-You, Dinner, Foodservice, low sodium, Lunch, Oyster mushrooms, whole grains