Ingredients
6 cups water
1/2 cup coarsely chopped flat-leaf parsley stems
6 garlic cloves
6 thyme sprigs
3 medium carrots (about 7 ounces), cut into 1-inch pieces
1 medium red onion, cut into wedges
1/2 (1-ounce) package fresh sage
Chicken bones (reserved from Dinner 1)
1 1/2 cups uncooked quinoa, rinsed and drained
1 tablespoon olive oil
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1 medium red bell pepper, chopped
1/2 medium red onion, finely chopped
1 large zucchini, chopped
1 (6-ounce) package fresh baby spinach
Italian Roasted Chicken (reserved from Dinner 1; about 16 ounces)
1 lime, cut into 8 wedges
How to Make It
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.
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
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.
CL:AG
