WARM QUINOA AND CHICKEN SALAD

Warm Quinoa and Chicken Salad image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

3 tablespoons olive oil, plus more for serving
4 scallions, white and green parts separated and thinly sliced lengthwise
1 cup quinoa, rinsed and drained
1 boneless, skinless chicken breast, halved
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 1/3 cups water
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup fresh or frozen peas
2 tablespoons chopped fresh flat-leaf parsley leaves
Coarse salt and freshly ground pepper

Steps:

In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil.