QUINOA PRIMAVEERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS

QUINOA PRIMAVEERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS image

Categories Chicken

Yield 4 people

Number Of Ingredients 10

1 cup Quinoa
2 cups Water
1 tbl Olive Oil
1/2 cup finely chopped Red Onion
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 Peas, thawed
1 cup shredded cooked Chicken
1 cup thinly sliced Spinach leaves
Salt and Pepper to taste

Steps:

Prep is exactly 30 minutes. 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, 10 to 15 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. Serve immediately.