Quinoa Primavera With Chicken, Spring Peas and Asparagus

READY IN: 40mins
Recipe by 572148

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."

Top Review by princesslisa of a g

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.

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.

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