Quinoa Primavera With Chicken, Spring Peas and Asparagus |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Whole Foods Recipe 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 |
2 cups water |
1 tablespoon extra-virgin olive oil |
1/2 cup finely chopped red onion |
1/2 lb about 1/2 bunch asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces |
2 garlic cloves, finely chopped |
1 cup fresh peas or 1 cup frozen baby peas, thawed |
1 cup shredded cooked chicken |
1 cup thinly sliced baby spinach leaves |
sea salt & freshly ground black pepper |
Directions:
1. 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.
2. 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.
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