Chicken With Mushroom Quinoa Recipe

The Golden Door Health Retreat And Spa have been generous enough to provide us with some amazing recipes to pass on to our readers looking to add extra health and vitality to their to-do list for the end of 2014. Nutritious and delicious – what more could you want?

RELATED: Tried And Tested: Golden Door Health Retreat

Serves 4


100g (1/2cup) quinoa

4 125g (4 1/2 oz) chicken breast, skin removed

1/2 tsp salt and smoked paprika mix

1/4 tsp mustard seed oil

1 tsp mustard seeds

1/2 small onion, chopped

45g (1/2 cup) chopped mushrooms

125ml (1/2 cup) chicken stock

Juice of 4 apples (approx 375mls or 11/2 cups)

2 tsp of balsamic vinegar

2 vine-ripened tomatoes, diced

2 tsp chopped fresh parsley

zest and juice of 1 lemon


  1. Wash the quinoa in plenty of cold water and drain. Put in a pan with 250ml (1 cup) of water. Bring to the boil and  then reduce the heat, cover the pan and simmer for 10-12 minutes until all the water has been absorbed.
  2. Preheat the oven to 180°C. Sprinkle the chicken breast with paprika seasoning. Heat a non-stick frying pan and add the chicken to the dry pan. Cook for 2 minutes to sear, then turn over and sear the other side. Transfer the chicken to a paper-lined baking tray and bake for 12 minutes.
  3. Put the mustard seed oil in a saucepan over low heat. Add the mustard seeds. Add the onion and fry for 5 minutes, until lightly golden. Add the mushrooms, stock and cook until the stock has reduced by half. Add the apple juice and cook for 15 minutes until reduced by half. Add the vinegar, season with salt and pepper and stir in quinoa.
  4. Toss together the tomatoes, parsley, lemon zest and juice. Serve the quinoa topped with the chicken and the tomato salad.

Nutrition per serve

  • Energy: 1347kj (322 cals)
  • Protein: 32g
  • Total fat: 9g
  • Carbohydrate: 27g
  • Fibre: 4g
  • Sodium: 95mg
November 12, 2014

Easy Spinach and Mushroom Egg Cups

Try this yummy breakfast recipe which is high in protein and easy on the calories. Add tomatoes, avocado or even a cheeky piece of bacon to the side if you’re feeling particularly adventurous!

The little muffins are perfect if you’re too busy for a proper sit-down breakfast, since you can prepare these overnight and store in a carry-all container.

RELATED: Check out the Easy Strawberry, Banana, and Pecan Muffins Recipe here

Serves 6


1 tbsp olive oil or vegetable oil

8 ounces white button mushrooms, sliced

10 ounces fresh spinach leaves

6 eggs, lightly beaten

1 cup shredded cheese (Parmesan or cheddar variety)

Salt and freshly ground black pepper


  1. Preheat oven to 375ºF (or 190ºC), and lightly mist a muffin tray with Canola oil or non-stick cooking spray.
  2. Add mushrooms, 1/4 teaspoon of salt over a large skillet on medium heat, and cook until the mushrooms have softened in texture. This should take about 5 minutes.
  3. Remove the mushrooms with a spoon, and deposit them into another clean mixing bowl.
  4. Wash the fresh spinach leaves and add them to the skillet until they have completely wilted – about 10 minutes. Drain the oil, and remove as much of the liquid as possible by pressing the spinach into a paper towel.
  5. Combine the spinach and mushrooms into a bowl, then add the eggs, cheese, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Mix well before dividing evenly among the cups in the muffin tray.
  6. Bake for 20-25 minutes, then let them cool slightly before removing them from the tray.

Image and Recipe via Culinary Hill

September 22, 2014

Meat-Free Mondays: Baked Orzo With Mushrooms, Spinach And Feta

We love cooking with orzo (and the kids love eating it), especially in this custardy baked pasta dish. It’s a great way to use up leftovers – think roast chicken and bacon, or keep it veg with mushrooms, spinach and cheese.


1 cup orzo

300g mixed mushrooms

1 large red onion or leek, thinly diced

300g baby spinach

150g feta, crumbled

4 eggs

1/2 cup plain Greek yogurt

1/2 cup milk

Handful toasted pine nuts


1. Preheat the oven to 190°C. Cook the orzo in boiling salted water until al dente. Drain and set aside.

2. Meanwhile, saute the mushrooms and onion or leek in a little olive oil until cooked, about 8 minutes. Add the baby spinach at the last minute until slightly wilted. Season with salt and pepper and add to the orzo.

3. Add the crumbled feta to the orzo mixture, taste and season again if needed.

4. In a bowl, whisk the eggs, yoghurt and milk together, season and stir into the orzo mixture.

5. Spoon the mixture into an oiled 20x12cm baking dish (square or round) and bake for about 40 minutes, until the top is lightly golden. Sprinkle with toasted pine nuts. Let stand for 10 minutes, then serve with a crisp salad.

What’s your favourite pasta bake recipe?

June 3, 2013

Stefano Manfredi’s Hearty Chicken With Chestnuts And Mushrooms

Celebrity chef Stefano Manfredi dishes up one of his favourite autumn recipes: chicken simmered with heavenly chestnuts and mushrooms with Asian flavours of ginger, soy and star anise.

Serves 8


250g fresh chestnuts (or 200g frozen peeled chestnuts)

8 dried shiitake mushrooms

3 tbs extra virgin olive oil

3cm-long piece of ginger, peeled and cut into thin slices

1 onion, peeled, cut in half and then cut into ¼ cm wedges

8 chicken thighs, bone in, skin on

8 chicken drumsticks, bone in, skin on

5 tbs dark soy sauce

125ml dry sherry

1 tbs caster sugar

2 pinches salt

1 whole star anise

½ tsp cracked pepper

250ml water


1. Score chestnuts by cutting a shallow cross on the flat side with the tip of a sharp knife and place in boiling water for 5 minutes till tender. Peel as soon as they’re cool enough to handle. They’ll peel better when still warm. Make sure both skin and fine inner pellicle are removed.

2. Cut chestnuts in half and reserve. Place dried mushrooms in a bowl of hot water and soak for 30 minutes. Drain, remove stem, cut each mushroom in half and reserve.

3. Heat a large, heavy pot and add oil. When it begins to smoke add ginger and onion. Stir for 15 seconds and then add chicken thighs and drumsticks. Keep turning chicken until skin is golden making sure onions and ginger doesn’t burn. Add soy sauce, half the sherry, sugar and salt. Stir well so the soy has completely coloured the chicken. Add the star anise, pepper and the water and stir well.

4. Turn down to a simmer and place a lid on the pot. Keep simmering for 15 minutes occasionally turning the chicken. Add the remaining sherry, the chestnuts and the mushrooms. Mix in, cover and simmer gently for another 15 minutes.

5. Remove from heat and let rest for 10 minutes then serve with steamed rice.

What’s your favourite chestnut recipe?

April 23, 2013