Tuscany meets Peru, in this Mushroom, Chicken & Quinoa Stew

I created this today and loved it. It's really filling but still feels decadent. If you try it, let me know what you think; how you tweaked it, etc. Yum!

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Tuscany meets Peru, in this Mushroom, Chicken & Quinoa Stew November, 2011

In this heavenly and healthy crockpot stew, the flavors of Tuscany and South America collide. The stew is filled with hearty mushrooms, chicken and quinoa, decadently dressed up with touches of indulgent goat cheese, parmesan and pine nuts. This stew will help you feel full, fancy, and warm to the brim.
~5 servings ~350 calories per serving (~3 cups)

All-day Crockpot ingredients
Dried Porcini Mushrooms, ~4 oz – broken into small bite-size pieces
One chicken breast or two thighs
A ready chopped stew mix of carrots, celery and onion (about two cups total); or chop your own
Three cloves garlic, diced
Cup of dry quinoa (I used red quinoa)
Tbl butter
Four-five cups chicken broth / water / water left from soaking mushrooms
Seasoning: Salt and pepper to taste, several shakes of thyme, rosemary or oregano (or mix)

Ingredients To just prior to eating
2 Tbls. Goat Cheese
2 Tbls. Pine Nuts, toasted
1/4 cup Parmesan (freshly grated if available)
Fresh Rosemary sprig (if available)

Soak and rinse the quinoa (if you don’t, it has a slightly bitter taste)
Soak and rinse the mushrooms (filter and keep the leftover water to add to soup)
Add all the “crockpot” ingredients and cook at low for 8-10 hours; high for 4-5

About 10 minutes before eating:
Remove and shred the chicken; return to pot
Add the goat cheese to pot and mix in
Toast the Pine Nuts (e.g., toaster oven pan at 350 degrees for ~4 min)
Grate the cheese

When ready to eat
Dish up and enjoy the heavenly comfort of this rich soup / stew
Top with pine nuts, cheese and rosemary sprig
Consider pairing it with a mixed greens and tomato salad and a crusty piece of bread