Poach Chicken, Quinoa and Spinach

Today for supper made poach chicken breasts with quinoa and spinach, ended up really tasty.  Take two boneless, skinless chicken breast and cut them up into pieces about the size of chicken nuggets.  Put into bowl and sprinkle with a little salt.   Take some plain yogurt and mix in some Red Thai Curry paste.  Add that mixture to the chicken, stir and let marinade for several hours.  Melt a stick of butter (no this is not low fat) in a pan or electric fryer at low temperature.  If you use the electric fryer set the temperature to simmer.  Once the butter is melted and the chicken a piece at a time, let the extra marinade sauce drip off and discard.  Cover and let cook until done about 30-40 minutes check occasionally.  Once the chicken is done remove to a bowl.  Then in the same pan add the spinach and let cook until done.  Remove the spinach from the pan and let it drain in a sieve.  Once the spinach is drained of the excess liquid add to the chicken. Then add the cooked quinoa and mix everything together.  Add a little red pepper and salt and pepper to taste and serve.  

• 2 boneless, skinless chicken breast
• 1/2 cup plain yogurt
• 1-2 Tb of Thai red curry paste
• 1 whole stick of butter
• Quinoa (cooked according to the package)
• salt, pepper and red pepper to taste 

The measurements are approximations, I don't actually measure things when I cooked, so you may have to experiment a bit.