Chicken, Mushroom and Spinach Quinoa

Ingredients:
6 boneless chicken thighs
Crushed rosemary
Paprika
Salt and pepper
Olive oil
1 yellow onion, chopped
8 oz mushrooms, sliced
1 cup quinoa
2 cups chicken broth
1.5 spinach leaves, sliced


1. Place chicken thighs in a bowl and add rosemary, paprika, salt and pepper and toss to coat.
2. Heat olive oil in skillet and cook onions and mushrooms until tender. 
3. Stir in quinoa and broth.  Bring to a boil, then cover and simmer for 15 minutes.  Add chicken into quinoa and cook for another 15 minutes or until chicken is cooked through.
4. Stir in spinach into quinoa and serve.