QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g