SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.3
  • Total Fat: 5.5 g
  • Cholesterol: 32.9 mg
  • Sodium: 132.3 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 7.2 g
  • Protein: 24.7 g

View full nutritional breakdown of Quinoa Primavera with Chicken, Spring Peas and Asparagus calories by ingredient
Report Inappropriate Recipe

Quinoa Primavera with Chicken, Spring Peas and Asparagus

Submitted by: ICEDREGULAR

Introduction

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.
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.

Number of Servings: 4

Ingredients

    1 cup quinoa
    2 cups water
    1 tablespoon extra virgin olive oil
    1/2 cup finely chopped red onion
    1/2 pound (about 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 petite peas, thawed
    1 cup shredded cooked chicken
    1 cup thinly sliced baby spinach leaves
    sea salt, to taste
    freshly ground pepper, to taste

Directions

**I used dry couscous for calculatiing the recipe, as the only quinoa was not coming out normal**

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.



Number of Servings: 4

Recipe submitted by SparkPeople user ICEDREGULAR.






Great Stories from around the Web


Rate This Recipe