Honey- Mustard Shrooms & Spinach with Quinoa

Introducing my Honey & Mustard Chicken, with Shrooms & Quinoa. There are so many wonderful tastes within this meal that you’ll be wanting second helpings and maybe even thirds. The beauty of the recipe is, you can make it Vegan by substituting the chicken for more Mushrooms and above anything it taste great.


Serves 4


  • 4-5 Chicken Breast, diced
  • 1 400g Can Coconut Milk
  • 2 tbsp Dijon Mustard
  • 2 tbsp Wholegrain Mustard
  • Juice of half a lemon
  • 8 Portobello Mushrooms
  • 4 Sprigs of Fresh Thyme
  • 2-3 Handfuls of Spinach
  • 1tsp Tamari or So sauce
  • 4 tbsp honey
  • 400g Quinoa



  1. Set a large saucepan over a medium heat and add the diced chicken. Gentle cook until all pieces are white and then add the mushrooms to cook for 5 minutes.
  2. Whilst the chicken & mushrooms are cooking, whisk the coconut, mustards and lemon juice in a bowl and set aside
  3. Prepare your Quinoa
  4.  Add the mustard sauce to the saucepan. Bring to the boil and reduce heat to simmer for 20 minutes.
  5. Stir in the fresh thyme sprigs and baby spinach, tamari and honey.
  6. Serve with the warm Quinoa.






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