Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
20 Mins
Total Time
8 Hours 37 Mins
Serves 4 (serving size: about 1/2 cup quinoa, 1 1/2 cups chicken mixture, and 2 lime wedges)

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.)

How to Make It

Step 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.

Step 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

Step 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.

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