Posted by: inyomouth | September 5, 2009

Quinoa and Spinach with Baked Sesame Teriyaki Chicken


QUINOA AND SPINACH: This recipe makes 8 half-cup servings, 1 Weight Watchers point each. The original recipe can be found at


  • 1 Tbsp olive oil
  • 1 large onion, minced
  • 1 medium garlic clove, minced
  • 1 cup quinoa, rinsed
  • 2 cups reduced-sodium chicken broth
  • 1/8 tsp black pepper
  • 4 cups spinach, packed, coarsely chopped
  • 1/2 tsp salt


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender.
  2. Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown.
  3. Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt.



Marinade chicken tenders in teriyaki sauce. Arrange chicken in baking dish with marinade poured over the top. Bake at 400 degrees for 15 minutes. Turn over chicken, sprinkle with sesame seeds. Bake 15 more minutes.

(Make sure chicken is fully cooked before eating.)



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