Quinoa Primavera With Chicken Spring Peas And Asparagus Recipes

QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS

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.

QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS

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.

CREAMY QUINOA PRIMAVERA

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.

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS

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.

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.