Chicken, Quinoa & Spinach Skillet


I have to admit that I’m kind of glad this past weekend is over.

Don’t get me wrong – I loved having four days where I didn’t have to worry about homeschooling or much of anything else.

But I also felt a little trapped in my house.

You see, I’m one of those weirdos who absolutely HATES holiday crowds.  While I admire those of you who get up early and fight the masses to get the best deals possible on your holiday gifts, that just isn’t me.

I do as much of my holiday shopping online as possible and usually get it done in a day or two.

Then exactly three days before Christmas, hubby and I will get out everything we have for the boys and declare that it isn’t enough.

I’ll go into a mommy-panic, sure that my boys are going to be disappointed.  At the last minute, when things are only slightly less insane that we were this past weekend, I’ll brave the crowds and go buy just a little more.  (And by little, I mean WAY to much.)

It will take me at least 24 hours to recover from this shopping trip, after which I will SWEAR that I will never, ever do this again.  I will believe this lie that I’ve told myself until exactly three days before Christmas the following year.

Despite this, I never go shopping on Thanksgiving weekend.  Not even to the grocery store, which I am pretty sure is quite tame after Thursday.  It’s just another one of my quirks.

This year, I really am hoping to save myself a lot of time, aggravation and stress by doing absolutely all of my Christmas shopping online.



Speaking of saving time, I am all about saving time on kitchen clean up.  I may be the worlds messiest cook and I absolutely hate cleaning up.  (Though I also can’t stand a messy kitchen.)

Today I’ve got main course recipe that uses only one skillet.  It’s packed with protein, kid friendly and can be made in a little over 30 minutes (assuming you have cooked quinoa) which makes it the perfect week night meal.

It’s also a versatile dish that can be adapted to suit carnivores, vegans & vegetarians alike simply by waiting to add the protein in at the end.  (This is something I really appreciate around the holidays when I sometimes have all three to feed!)  Though it is easy to make this gluten free, you should note that the Gardein Chick’n does contain gluten and is therefore not appropriate for those following a gluten free diet.  (My hubby & kids love it though!)

Inspired by Cooking Light

Chicken, Quinoa & Spinach Skillet

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Calories per serving: 314

Fat per serving: 5.5

Chicken, Quinoa & Spinach Skillet


  • 10 ounces Gardein Chick’n Scallopini, steamed temph or meat of choice, cut into pieces
  • 1 onion, chopped fine
  • 3 cloves garlic, minced
  • 3 cups cooked quinoa
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper (optional)
  • 1/2 cup vegetable broth
  • 2 cups chopped tomatoes
  • 1 tablespoon tomato paste
  • 1/4 cup nutritional yeast (optional)
  • 3 cups baby spinach
  • Optional Toppings:
  • 3/4 cup vegan feta, feta or daiya cheddar


  1. Spray a large skillet with olive oil and heat to medium. Cook chick’n or tempeh until golden brown. Remove from pan.
  2. Spray skillet with olive oil again. Add onion and cook for 10 minutes, until tender. Add garlic, quinoa, sea salt and red pepper and cook for 3 minutes longer. Add vegetable broth, tomatoes, tomato paste and nutritional yeast to the skillet. Cook over for 2 minutes. Return chick’n to the skillet and stir in spinach. Cook until wilted. Salt and pepper to taste. Top with cheese if desired and serve warm.


With Gardein: Calories 314, Fat 5.5g, Carbohydrates 42.3g, Protein 26.8g, Cholesterol 0mg, Sodium 694g, Fiber 9.4g, Sugars 3.8g With Chicken: Calories 331, Fat 5.6g, Carbohydrates 38.3g, Protein 33.3g, Cholesterol 55mg, Sodium 409mg, Fiber 7.4g, Sugars 3.8g With Tempeh: Calories 361, Fat 11.1g, Carbohydrates 44 g, Protein 25.9g, Cholesterol 0mg, Sodium 371mg, Fiber 7.4g, Sugars 3.8g

  • David Reynolds

    Thank You big time for including the possibility of meat!!! Your recipes are the best on the web! However, I am a carnivore and was hoping for this! My mainstay during the week is chicken. I really needed an option with type 2.

    • Wendy Polisi

      Thanks so much for your kind words and the great feedback! I know that some people WON'T like the option, but I really want my recipes to be accessible to everyone.

  • Becky D

    Hey Wendy! What do you mean by 'steamed temph' in the ingredients list? Do you recommend I steam the Tempeh first, and then also cook it until golden brown?

    • Wendy Polisi

      Hi Becky – that is a great question and I meant to go back and address it in the notes. Steaming tempeh is optional – it's a trick I picked up from a cookbook and I really do think that it helps the texture of it. You will cook it when you brown it, so again – its optional. I typically steam it for 10 minutes or so. Since hubby likes tempeh a lot I will steam a few packages at a time so he has them ready to saute during the week.

  • Patty Mc

    Thank you!!
    I am looking forward to making this tomorrow night.
    I want you to know how much I appreciate you!! I always smile when I see an email from you. :-)

    • Wendy Polisi

      I so appreciate your kind words Patty. You made my day! :)

  • Barbara

    Hmmmm, "Chick’n Scallopini"? I've seen it in the stores, just have never tried it. I love tempeh…well, maybe it's 'bout time to try something new.

    • Wendy Polisi

      It's good! It does have gluten in it but as long as I don't eat it more than once a week or so it doesn't seem to bother me. I LOVE tempeh but since I've been pregnant I haven't been able to tolerate it. Something about the smell before I cook it right now just gets to me.

  • Marilyn

    Love this recipe..never had scallopini before only the strips. YUM!

    • Wendy Polisi

      Yeah! So glad you liked it Marilyn!

  • Tracy

    Loved this! I made it with chicken, and it was delicious. Not a bite left over.

  • Colette Marie Farkas McLaughli

    My late husband talked me into buying a Costco sized bag of Quinoa before he died, for Father’s day I wanted to make something that used this grain he loved. Wendy’s recipe helped me make this first Father’s day without him extra nice.

    • Wendy Polisi

      Oh Colette, this literally brought tears to my eyes. I am deeply touched that you took the time to share this with me. I am so sorry for your loss. Your husband would love that you honored him in such a special way.