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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.