Tuesday, January 8, 2013

Quinoa Primavera with Chicken, Spring Peas and Asparagus

Quinoa Primavera with Chicken, Spring Peas and Asparagus

Serves 4 - 5

Serving Size = about 11 oz


1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears 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
Sea salt and freshly ground pepper to taste


Step 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.

Step 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.

Step 3: Add garlic and peas and continue cooking for another minute. Stir in your cooked chicken and cooked quinoa. 

Step 4: Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.
*** For some extra kick, add some Siracha!  Its way better if you like your dishes on the spicy side!

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