1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch
2 cloves garlic, finely chopped
1 cup fresh peas ( I went half in-pod, half out)
1 chicken breast, cut into 6 chunks
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste
1 tsp rosemary
2-3 slices of deli ham
Preheat oven to 375 degrees. 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.
Rub chicken with olive oil, rosemary, salt and pepper. Put in oven for 15-20 minutes or until
chicken is cooked through. Remove and slice into smaller pieces.
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 ham and cooked quinoa. Add chicken and the spinach and stir until it wilts, 3 to 5
minutes. Season with salt and pepper and serve immediately.
If you have a little nooch (that's nutritional yeast for a dairy-free n00b), it tastes awesome sprinkled on the quinoa promavera at the last minute.
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