Cookout

Quinoa Primavera with Chicken, Spring Peas and Asparagus is for Dinner.

Quinoa Primavera with Chicken, Spring Peas and Asparagus takes 20 minutes to prepare.

Quinoa Primavera with Chicken, Spring Peas and Asparagus takes 30 minutes to cook.

Quinoa Primavera with Chicken, Spring Peas and Asparagus makes 4 servings.

The ingredients for Quinoa Primavera with Chicken, Spring Peas and Asparagus are:

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

Here is how you make Quinoa Primavera with Chicken, Spring Peas and Asparagus:

**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: 4Recipe submitted by SparkPeople user ICEDREGULAR.

The nutritional information for Quinoa Primavera with Chicken, Spring Peas and Asparagus is:

• 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

The dietary needs meet for Quinoa Primavera with Chicken, Spring Peas and Asparagus is Gluten Free