Quinoa Primavera with Chicken, Spring Peas and Asparagus

Quinoa Primavera with Chicken, Spring Peas and Asparagus

Serves 4
Secret Ingredient: Quinoa

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. To learn how to make this recipe, watch the Secret Ingredient cooking show.
  • 1 cup quinoa
  • 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
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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: 
Per Serving: Serving size: , 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 30mg cholesterol, 370mg sodium, 39g carbohydrates, (7 g dietary fiber, .4g sugar), 20g protein.
Special Diets: 

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.

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