Spinach Goat Cheese Quinoa with Lemon Pepper Chicken

A girlfriend of mine, and fellow blogger, have decided to take upon the journey that is The 2014 Tone It Up Bikini Series. It's 8 weeks worth of workouts, fit recipes, and girl power! I participated in it last year, and I was in the best shape of my life. I'm so excited to embark on the journey again this spring, especially since wedding season is upon us, and I currently have 4 weddings to attend in the next 8 weeks. I gotta fit in those dresses and pose pretty for pictures (since I have the most handsome date in the world). My kitchen is stocked full of nutrient rich foods and lots of fruits and veggies to run through my juicer. This quinoa recipe is creamy, nutty, and flavorful, and also incredibly healthy. Triple win! Pair it with some lemon pepper chicken and we have a winner.

Spinach Goat Cheese Quinoa with Lemon Pepper Chicken

Ingredients:

• 2 chicken breasts, seasoned with lemon pepper
• 1 tbsp. coconut oil (or other high heat oil)
• 1/4 cup quinoa, rinsed and drained
• 1/2 cup water
• 3 tbsp. olive oil
• 2 tbsp. pine nuts
• 2 cloves garlic, minced
• 1/2 cup fresh spinach leaves, rinsed and dried
• 2 tsp. lemon juice
• 1/3 cup crumbled goat cheese

Heat the coconut oil over medium-high heat and cook the chicken on both sides until cooked all of the way through. About 5-7 minutes on each side. 

Meanwhile, add the water and the quinoa to a medium pot, cover and bring to a boil over high heat. Once it has reached a boil, lower heat to simmer and cook about 10 minutes until all of the liquid has been absorbed. Set aside.

Meanwhile, heat the olive oil over medium heat in a skillet. Add the pine nuts and allow them to toast, but be careful to not let them burn, which can happen easily. Add in the garlic and saute until fragrant, about 2 minutes. Stir in the cooked quinoa, spinach, and lemon juice, allowing the spinach to wilt as it is mixed with the warm quinoa. Add in all but a little bit of the goat cheese and stir to combine. Serve alongside the chicken and the remaining goat cheese sprinkled on top.