Quinoa with Chicken, Asparagus and Red Peppers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good! Ingredients:
1 cup quinoa |
2 cups chicken broth |
1 tablespoon vegetable oil |
3 skinless, boneless chicken breast halves, cut into 1-inch pieces |
8 spears fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 red bell pepper, chopped |
Directions:
1. Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
2. Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
3. Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
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