Yourstory Your Story is published for members of Presbyterian Health Plan, Inc., and Presbyterian Insurance Company, Inc. P.O. Box 27489, Albuquerque, NM 87125-7489 www.phs.org Managing editor: fluentqc@phs.org Information in Your Story comes from a wide range of medical experts. Models may be used in photos and illustrations. If you have any concerns or questions about specific content that may affect your health, please contact your healthcare provider. Such services are funded in part with the State of New Mexico. Presbyterian complies with civil rights laws and does not discriminate on the basis of protected status including but not limited to race, color, national origin, age, disability, or sexual orientation or gender expression. Free language assistance services are available to you. Appropriate auxiliary aids and services to provide information in accessible formats are also available free of charge. Call 1-855-592-7737 (TTY: 711) or speak to your provider. ATENCIÓN: Si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. También están disponibles de forma gratuita ayuda y servicios auxiliares apropiados para proporcionar información en formatos accesibles. Llame al 1-855-592-7737 (TTY: 711) o hable con su proveedor. SHOOH: Diné bee yáníłti’gogo, saad bee aná’awo’ bee áka’anída’awo’ít’áá jiik’eh ná hóló̜. Bee ahił hane’go bee nida’anishí t’áá ákodaat’éhígíí dóó bee áka’anída’wo’í áko bee baa hane’í bee hadadilyaa bich’į’ ahoot’i’ígíí éí t’áá jiik’eh hóló̜. Kohjį’ 1-855-592-7737 (TTY: 711) hodíilnih doodago nika’análwo’í bich’į’ hanidziih. For more information, visit www.phs.org/nondiscrimination. 2026 © Coffey Communications, Inc. All rights reserved. MPC072651 Medicaid #TC7319 Like us on Facebook: Facebook.com/PresHealth Ingredients 11⁄ 2 cups quinoa, uncooked and rinsed 11⁄ 2 pounds skinless, boneless chicken breasts, cut into bite-size pieces 3 cups sliced mushrooms 3 cups low-sodium chicken broth (plus up to 1 cup additional, if needed at the end) 1 large shallot, thinly sliced 5 cloves garlic, minced 1⁄ 2 teaspoon each of dried thyme, basil, and oregano 1 tablespoon coconut oil* 1⁄ 2 teaspoon pepper Juice of 1 lemon or 2 tablespoons lemon juice 4 cups roughly chopped, packed spinach 2⁄ 3 cup grated Parmesan cheese *May substitute coconut oil with oil of your choice. Directions • Place all ingredients except spinach and cheese in slow cooker. • Cover and cook on low for 3 hours. • When almost done cooking, the liquid should be absorbed, and the mixture should be slightly sticky. If very sticky, add up to 1 cup additional broth and stir to combine until texture is creamy. • Stir in spinach and cheese, cover, and continue cooking just until spinach begins to wilt (about 2 to 5 minutes). Slow cooker chicken, mushroom, and spinach quinoa risotto Nutrition information Serving size: 1⁄ 6 of recipe. Amount per serving: 380 calories, 11g total fat (4.5g saturated fat, 0g trans fat), 90mg cholesterol, 32g carbohydrates, 37g protein, 4g dietary fiber, 280mg sodium. Source: American Institute for Cancer Research Makes 6 servings. This dish can be made vegan by omitting the chicken, swapping chicken broth for vegetable broth, and replacing the Parmesan cheese with ¼ cup nutritional yeast. Quinoa risotto can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
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