INGREDIENTS
1 lb
Chicken, tenders
4
Carrots, medium
8 cups
Escarole or curly endive
3 cloves
Garlic
10 oz
Mushrooms
1
Onion, medium
1 cup
Quinoa
3 tsp
Fennel seeds
1/2 tsp
Pepper, ground
1 tsp
Salt
5 tbsp
Olive oil, extra-virgin
3 tbsp
Sherry vinegar or red-wine vinegar
1 1/2 cups
Water