CREAMY QUINOA PRIMAVERA
Make and share this Creamy Quinoa Primavera recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse quinoa thoroughly; drain.
- Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat.
- Cover and simmer 10 to 15 minutes or until all broth is absorbed.
- Stir in cream cheese and basil; cover and remove from heat.
- Melt butter in 10-inch nonstick skillet over medium-high heat.
- Cook garlic in butter about 30 seconds, stirring frequently, until golden.
- Stir in vegetables; cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
- Toss vegetables and quinoa mixture together.
- Top with Romano cheese.
Nutrition Facts : Calories 228, Fat 8.3, SaturatedFat 3.4, Cholesterol 15.6, Sodium 438.5, Carbohydrate 28.5, Fiber 3, Sugar 0.7, Protein 9.7
SPRING CHICKEN FRICASSEE WITH ASPARAGUS AND PEAS
Make and share this Spring Chicken Fricassee With Asparagus and Peas recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat.
- While the oil heats, season the chicken with salt and pepper.
- Add the chicken to the pan and brown on all sides.
- As the chicken pieces finish browning, remove them to a plate and set aside.
- Turn the heat down to medium and add the onion.
- Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
- Add the garlic and cook for 2 more minutes.
- Return the chicken to the skillet.
- Add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan.
- Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
- Cook until the chicken is completely tender, about 20 minutes.
- Meanwhile, bring a small pot of salted water to a boil.
- Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes, then drain.
- Add the asparagus and peas to the chicken, and cook for 3 to 4 minutes to heat through.
- To serve, heat the cooked potatoes and divide them among 4 bowls.
- Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
- Enjoy!
QUINOA PRIMAVEERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS
Steps:
- Prep is exactly 30 minutes. Rinse Quinoa under cold running Water and drain. 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, 10 to 15 minutes. 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 Chicken and cooked Quinoa. Add the Spinach and stir until it wilts, 3 to 5 minutes. Serve immediately.
CHICKEN PENNE PRIMAVERA
This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian.
Provided by Tee Lee
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat large skillet over medium-high heat.
- Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
- Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
- In a large stockpot cook pasta according to directions on package.
- Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
- Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
- Add mushrooms, peas and garlic, then remove from heat.
- Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
- Return to burner and heat to boiling for 2 minutes, stirring constantly.
- Remove from heat, add cheese, pasta and chicken, mix well and serve.
Nutrition Facts : Calories 506.5, Fat 15, SaturatedFat 3.9, Cholesterol 76.8, Sodium 222.4, Carbohydrate 53.3, Fiber 6.2, Sugar 6, Protein 41
PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS
This Cooking Light recipe is a wonderful use for the pencil-thin late spring asparagus you find in farmer's markets in May and June. It tastes very fresh and all the ingredients come together beautifully. It has 10 WW points per serving as shown.
Provided by Columbus Foodie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring 2 quarts of water to a boil in a stock pot.
- Add asparagus; cook 3 minutes. Remove with a slotted spoon.
- Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
- Cut the chicken crosswise into 1/4 inch wide strips.
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken; saute 5 minutes.
- Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
- Stir in wine, scraping pan to loosen browned bits.
- Stir in cream and juice; cook 1 minute.
- Add pasta and cheese; stir well to coat.
- Remove from heat; stir in basil, green onions, and parsley.
Nutrition Facts : Calories 462.9, Fat 12.8, SaturatedFat 6.3, Cholesterol 82, Sodium 755, Carbohydrate 55.4, Fiber 9.6, Sugar 3.2, Protein 30.4
QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS
Whole Foods Recipe"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."
Provided by 572148
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse quinoa under cold running water and drain. 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.
- 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 chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 298.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 26.2, Sodium 48.7, Carbohydrate 37.5, Fiber 6.5, Sugar 3.7, Protein 18.6
More about "quinoa primaveera with chicken spring peas and asparagus recipes"
CHICKEN WITH PEAS & QUINOA - SWANSON
From campbells.com
10 BEST CHICKEN ASPARAGUS QUINOA RECIPES | YUMMLY
From yummly.co.uk
ONE POT SPRING PESTO PASTA WITH PEAS & ASPARAGUS - SIMPLY QUINOA
From simplyquinoa.com
QUINOA PILAF WITH SPRING PEAS AND ASPARAGUS RECIPE | SUR LA TABLE
From surlatable.com
SPRING QUINOA WITH ASPARAGUS, PEAS & PICKLED ONION RECIPE
From loveandlemons.com
SPRING DINNER RECIPE: QUINOA WITH CHICKPEAS, ASPARAGUS, …
From thekitchn.com
CALORIES IN RECIPES MAIN DISHES QUINOA PRIMAVERA WITH CHICKEN …
From mynetdiary.com
QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND …
From pinterest.com
10 BEST CHICKEN ASPARAGUS QUINOA RECIPES | YUMMLY
From yummly.com
QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS
From wholefoodsmarket.com
HOW TO MAKE QUINOA RISOTTO WITH ASPARAGUS AND PEAS
From helloglow.co
10 BEST QUINOA ASPARAGUS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love