Quinoa Primavera With Chicken, Spring Peas and Asparagus

• 1 cup quinoa
• 2 cups water
• 1 tablespoon extra-virgin olive oil
• 12 cup finely chopped red onion
• 12 lb about 1/2 bunch asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 1 cup fresh peas or 1 cup frozen baby peas, thawed
• 1 cup shredded cooked chicken
• 1 cup thinly sliced baby spinach leaves
• sea salt & freshly ground black pepper

1. Rinse quinoa under cold running water and drain.
2. Combine water and quinoa in a medium saucepan and bring to a boil.
3. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
4. Meanwhile, heat olive oil in a large skillet over medium heat.
5. Add onion and asparagus.
6. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes.
7. Add garlic and peas and continue cooking for another minute.
8. Stir in chicken and cooked quinoa.
9. Add the spinach and stir until it wilts, 3 to 5 minutes.
10. Season with salt and pepper and serve immediately.

quinoa, water, extravirgin olive oil, red onion, garlic, fresh peas, chicken, salt

Taken from www.food.com/recipe/quinoa-primavera-with-chicken-spring-peas-and-asparagus-450995 (may not work)