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Bring quinoa and 2 cups chicken broth to a boil. Cover, reduce heat, and let simmer for about 12 minutes or until quinoa is cooked and the liquid has been absorbed. Set aside.
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Melt butter in a pan over medium heat. Add mushrooms and cook, stirring occasionally to make sure all sides brown, until they have softened. Add spinach and cover; cook about 2 minutes, until the spinach has wilted. Remove mixture to a plate.
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In the same pan, melt coconut oil over medium-high heat. Add chicken thighs and brown on all sides. Add onion and cook, stirring frequently, until the onion has softened. Add thyme and garlic; cook 30 seconds, or until fragrant.
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Stir in wine, remaining ½ cup chicken brother, Dijon mustard, and black pepper. Cook until the liquid has reduced by about ⅔. Stir in mushrooms and spinach mixture. Serve over quinoa.