Warm Quinoa, Spinach and Chicken Salad

(Adapted from Everyday Food: Great Food Fast)

Makes 2 servings

1/4 cup red wine vinegar
3-4 tablespoons olive oil
Coarse salt and fresh ground black pepper
1 chicken breast, sliced
1/2 cup quinoa, rinsed
1/2 pound baby spinach
1/2 cup crumbled feta cheese

In a small bowl whisk together the vinegar and oil and season with salt and pepper to taste.

In another bowl, pour half of the dressing over the chicken and let it marinate for about 20 minutes.

In a small saucepan combine the quinoa with one cup of water and a large pinch of salt. Bring to a boil, reduce the heat to medium. Cover and let simmer until the liquid has been absorbed, about 12 minutes.

Meanwhile, cook the chicken in a skillet over medium heat until cooked through.

Place the spinach in a large bowl, add the hot chicken, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta and serve immediately.

From Dishing Up Delights.

Chicken, Spinach, and Mushroom Crepe

This recipe comes together in a flash for a delicious weeknight supper.

Yield 5 servings (serving size: 2 crepes)

Ingredients

* Cooking spray
* 1 cup thinly sliced onion
* 1 (8-ounce) package presliced mushrooms
* 3 cups chopped cooked chicken breast
* 1/2 cup sliced green onions
* 3/4 teaspoon salt, divided
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 1 tablespoon butter
* 2 tablespoons all-purpose flour
* 1 1/4 cups 2% reduced-fat milk
* 1/4 teaspoon black pepper
* 10 Basic Crepes
* 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

Preheat broiler.

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.
Nutritional Information

Calories: 411 (30% from fat)
Fat: 13.8g (sat 6.7g,mono 4.1g,poly 1.4g)
Protein: 40.1g
Carbohydrate: 30.9g
Fiber: 3.7g
Cholesterol: 164mg
Iron: 3.6mg
Sodium: 719mg
Calcium: 308mg

Cynthia Nims, Cooking Light, JUNE 2006