Crockpot Quinoa Chicken Primavera
- Number of Servings: 8
Ingredients
In the crockpot:1˝ cups quinoa, uncooked1 lb. boneless skinless chicken breasts4 cups + 3 cups chicken broth (SEE NOTES)4-6 cloves garlicsalt and pepper, other dried herbs you like (I tossed in ˝ teaspoon each dried parsley, thyme, and basil)Before serving:1 tablespoon olive oil1 bunch asparagus, cut into bite sized pieces6 ounces pesto (SEE NOTES)2˝ cups frozen peassqueeze of lemon juicewatercress, fresh parsley, chives, or any other herbs for toppingParmesan or Asiago cheese for topping
Rinse the quinoa. Cut the chicken if you want - you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine (see notes) - now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet - add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.
Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.
Serving Size: Roughly 8 - 1 cup portions
Number of Servings: 8
Recipe submitted by SparkPeople user SPEKTRAH_RAE611.
Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine (see notes) - now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet - add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.
Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.
Serving Size: Roughly 8 - 1 cup portions
Number of Servings: 8
Recipe submitted by SparkPeople user SPEKTRAH_RAE611.
Nutritional Info Amount Per Serving
- Calories: 376.0
- Total Fat: 17.9 g
- Cholesterol: 40.6 mg
- Sodium: 746.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 4.8 g
- Protein: 22.5 g
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