Quinoa Primavera with Chicken, Spring Peas and Asparagus
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
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.
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.