Quinoa Primavera With Chicken, Spring Peas and Asparagus

Total Time
40mins
Prep 20 mins
Cook 20 mins

Whole Foods Recipe"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."

Ingredients Nutrition

  • 1 cup quinoa
  • 2 cups water
  • 1 tablespoon extra-virgin olive oil
  • 12 cup finely chopped red onion
  • 12 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

Directions

  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.
Most Helpful

5 5

5 5

We really enjoyed this dish. I used vegetable broth instead of water to make the quinoa. I also added sundried tomatoes. Omitted the chicken for a vegan diet. Will defintely make again.