Quinoa With Chicken Asparagus And Red Peppers 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.

HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)

Steps:

• Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
• Add red bell pepper and red pepper flakes briefly.
• Add quinoa and cover with broth.
• Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
• Cover and let simmer ~ 25 minutes.
• While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
• In separate frying pan, heat oil and begin to saute asparagus.
• About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
• Serve asparagus cut on top of quinoa and enjoy!

CHICKEN QUINOA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
• Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
• Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Steps:

• Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Steps:

• Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Steps:

• Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS

Steps:

• Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
• Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Steps:

• Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.