INGREDIENTS
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1 c. quinoa
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extra-virgin olive oil
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2 large boneless skinless chicken breasts, cut into 2" pieces
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kosher salt
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Freshly ground black pepper
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1 tbsp. butter
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2 garlic cloves, minced
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1 medium onion, chopped
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1/2 c. heavy cream
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1 c. low-sodium chicken stock
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2 c. shredded Cheddar
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8 oz. baby spinach, chopped
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2 tbsp. chopped parsley