Pepper and mushroom quinoa

I was planning on making chicken marsala for dinner tonight last night, however I forgot to buy some cream. So I went in a different direction. This is what I came up with.

2 tbsp butter

2 tbsp olive oil

2 chicken breasts

1 onion, chopped

1 pkg mushrooms, sliced

Peppers, I used baby mixed peppers (I cut them in rings)

S&P to taste

A couple sprinkles of italian seasoning

Feta crumbles (not too much)

1 head of roasted garlic (see below)

1 cup quinoa cooked as directed

• add butter and olive oil to large non-stick skillet, turn heat to med-high
• place chicken breasts in pan
• chop onions, peppers and mushrooms
• when chicken is browned (10 mins), turn & add onions and peppers
• DON'T stir it up, let the veggies get caramelized
• when chicken is browned on the other side, remove and set aside
• add mushrooms, you can give the veggies a stir at this point
• add some S&P to taste and the italian seasoning

At this point, the quinoa should be about done. When it's done, add the whole head of roasted garlic, just squish it all in there! Don't forget to mix it up!

• Dice up the chicken and add back into pan. 
• Scoop out some quinoa on a plate and top with veggies and chicken, sprinkle with feta

You could probably mix it all together too. I love it when healthy tastes good! 

Oh dear! I almost forgot to tell you about roasting garlic!

• Take 1 head of fresh garlic (or 5 or however many you want) 
• Chop off the tips, about 1/3 of the top
• sprinkle with olive oil
• wrap in foil, top side up and stick them in the oven on the rack
• roast in oven @ 400 degrees for about 40 minutes

You can use them right away or stick in the fridge, make roasted garlic butter.... THe possibilities are endless!