Quinoa with Asparagus, chicken and red pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup quinoa2 cups chicken broth1 T Olive oil3 skinless boneless chicken breast halves, cut into 1 -inch pieces1 medium onion, diced2-3 cloves garlic, minced8 spears fresh asparagus, trimmed and cut into 1 inch pieces1/2 red bell pepper diced5 Mushrooms, diced
-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 olive oil in a large skillet over medium heat. Cook and stir the chicken breast pieces until no longer pink, about 5 minutes. Remove to a plate and keep warm.
-in the same skillet, saute the onion and garlic until translucent. Stir in the asparagus and red bell pepper and mushrooms and cook until tender, about 3 more minutes.
-Lightly mix the cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1-2 minutes more and serve.
Serving Size: makes 4 servings
-Heat olive oil in a large skillet over medium heat. Cook and stir the chicken breast pieces until no longer pink, about 5 minutes. Remove to a plate and keep warm.
-in the same skillet, saute the onion and garlic until translucent. Stir in the asparagus and red bell pepper and mushrooms and cook until tender, about 3 more minutes.
-Lightly mix the cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1-2 minutes more and serve.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 348.3
- Total Fat: 8.8 g
- Cholesterol: 89.8 mg
- Sodium: 470.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.0 g
- Protein: 38.8 g
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