1 cup quinoa
Olive oil
Sea salt
Freshly ground pepper
Garlic powder
Onion powder
1 lb boneless skinless chicken (I prefer thighs)
4 carrots, grated
1 onion, sliced thinly
3 ounces fresh baby spinach
Lemon juice from half a lemon
Butter
Cook one cup of quinoa with olive oil, salt, garlic powder, and onion powder.
Season chicken with sea salt and pepper; saute in olive oil. Remove from pan.
Add some olive oil to pan. Saute grated carrots and thinly sliced onion, scraping up the brown bits from the chicken. Lightly season with sea salt and pepper.. Toss spinach on top of carrots, sprinkle with juice of half a lemon, season very lightly with sea salt. Melt some butter into the mixture just before serving.
Put quinoa on plate, top with veggies, then place a serving of chicken on top.
