Chicken and Butternut Squash Quinoa Stew

Ingredients

1 tablespoon avocado oil

1 yellow onion, chopped

  1 1/2 teaspoons dried oregano

  4 cloves garlic, minced

  8 cups water

  2 tbsp Better than bullion

  6 chicken tenders

  1 can diced tomatoes (I like to pulse in the blender)

  3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)

  2/3 cup uncooked quinoa

  1/2 teaspoon salt

  1/2 teaspoon black pepper

  1-2 cups chopped fresh spinach

Directions

      In a large pot heat the oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked. Remove the chicken to a plate.

      Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

    (Recipe adapted from melskitchencafe.com)