Quinoa Primavera With Chicken, Spring Peas And Asparagus

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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, to taste
    freshly ground pepper, to taste

Description

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.

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