Quinoa with Asparagus, chicken and red pepper

1 cup quinoa
2 cups chicken broth
1 T Olive oil
3 skinless boneless chicken breast halves, cut into 1 -inch pieces
1 medium onion, diced
2-3 cloves garlic, minced
8 spears fresh asparagus, trimmed and cut into 1 inch pieces
1/2 red bell pepper diced
5 Mushrooms, diced

This recipe was adapted from:http://allrecipes.com/recipe/quinoa-with-chicken-asparagus-and-red-peppers/
I added the mushrooms, onion and garlic after reading the reviews. I also added a dash of red pepper flakes.

-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