Quinoa Primavera With Chicken, Spring Peas And Asparagus

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.