Quinoa Primavera with Chicken, Spring Peas and Asparagus
Serves 4
Time 25 min
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.
Special Diets:
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, trimmed and cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 1 cup fresh peas or frozen petite peas, thawed
- 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.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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, trimmed and cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 1 cup fresh peas or frozen petite peas, thawed
- 1 cup shredded cooked chicken
- 1 cup thinly sliced baby spinach leaves
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper