Quinoa with Asparagus, chicken and red pepper

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Quinoa with Asparagus, chicken and red pepper calories by ingredient
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Number of Servings: 5


    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

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