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
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
Serving Size
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.