December 20th, 2018
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.
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
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.
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.