INGREDIENTS
•
cup quinoa (red or white)
•
bone-in, skin-on chicken thighs (about 2 pounds)
•
Kosher salt and black pepper
•
pound green beans, trimmed and
snapped in half
•
ounces baby spinach (about 4 cups)
•
tablespoon
unsalted butter
•
cup prepared giardiniera, cut into 1-inch pieces, plus 3 tablespoons brine