Photo: Jennifer Causey; Styling: Claire Spollen
Making stock has never been easier, thanks to the slow cooker. You can also use unsalted chicken stock as a substitute. (Note: You can make the stock overnight after enjoying Dinners 1 and 2. Strip herb leaves, and prep all vegetables for the week, using trimmings in stock.)
Serves 4 (serving size: about 1/2 cup quinoa, 1 1/2 cups chicken mixture, and 2 lime wedges)
1. Place first 8 ingredients in a 6-quart slow cooker. Cover and cook on HIGH 8 hours. Drain in a colander over a bowl; discard solids.
2. Bring 2 1/2 cups stock to a boil in a small saucepan (reserve remaining stock for Dinners 4 and 5). Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Reserve 1 1/2 cups cooked quinoa for Dinner 4.
3. Heat a large skillet over medium-high heat. Add oil; swirl. Add thyme leaves, salt, bell pepper, and chopped onion; sauté 3 minutes. Add zucchini; sauté 2 minutes. Add spinach and chicken; cover and cook 2 minutes. Toss to combine. Divide quinoa among 4 bowls; top with chicken mixture. Serve with lime wedges.