Quinoa Primavera With Chicken, Spring Peas And Asparagus
November 28th, 2017
Roasted or rotisserie chicken works perfectly in this recipe. Any leftover quinoa primavera can be chilled and tossed with vinaigrette to make a lively salad.
Ingredients
1 cup quinoa
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus
2 cloves garlic
1 cup fresh peas or frozen petite peas
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Method
Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.
Nutritional Info
Per Serving: 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 30mg cholesterol, 370mg sodium, 39g carbohydrates (7g dietary fiber, 4g sugar), 20g protein.
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