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

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