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Quinoa Primavera with Chicken, Spring Peas and Asparagus

Serves 4
Time 25 min
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
  • 1 cup quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped red onion
  • 1/2 pound (about 1/2 bunch) asparagus trimmed and 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
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

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.

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.
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  • 1 cup quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped red onion
  • 1/2 pound (about 1/2 bunch) asparagus trimmed and 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
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper