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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 and freshly ground pepper to taste

Description

<em><strong>Secret Ingredient: Quinoa</strong></em> 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. To Learn How To M

Wholefoods