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Monday's Leftovers: Quinoa Primavera With Chicken

Monday's Leftovers: Quinoa Primavera With Chicken

I personally love leftover chicken drumsticks straight from the fridge. However, I understand that cold chicken on a bone isn't exactly the most appetizing meal to serve. Luckily the meat is still delicious when used in salads, sandwiches, or — in this case — with hearty quinoa. To get the recipe for a simple Monday dinner,

This recipe calls for spring peas and asparagus, both of which are fading out of season quickly. To make it more fall appropriate toss in some sautéed fall squash — just be sure to plan your cooking time accordingly — and some pomegranate seeds.

Quinoa Primavera with Chicken, Spring Peas and Asparagus
From Whole Foods

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

  1. Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil.
  2. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
  3. 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.
  4. 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.

Nutritional Info
Per serving (About 7oz/196g-wt.): 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 20g protein, 40g total carbohydrate (6g dietary fiber, 4g sugar), 30mg cholesterol, 150mg sodium

Around The Web
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itsme3683 itsme3683 7 years
I just made it and I looove it! I didn't really mind the seasonal thing because I'm in LA and it's warm so I don't need anything super hearty, and I just used frozen peas and since the asparagus are cut up so small they don't need to be the greatest. Plus my boyfriend loves it because he's a fit freak and it's a good one to cook together because it's not really that much actual cooking, just prep stuff.
Porkchopz Porkchopz 8 years
Looks tasty, but this seems so starch-heavy. Quinoa and squash?
starkiss23 starkiss23 8 years
I'd leave the green peas out of this one..
vunder vunder 8 years
great recipe idea and nice for people to start using more alternative grains. however: wouldn't it have been more appropriate (budgetwise, ecologically, etc) to have a recipe that fits the season we're in? Primavera is a spring dish and asparagus is a spring veggie. What about a fall-veggie chicken and quinoa dish instead?
Diana172 Diana172 8 years
I love quinoa!
fragiletearz fragiletearz 8 years
This looks soooo good!
aimeeb aimeeb 8 years
Mmmmmm drumsticks...
skinnyforme skinnyforme 8 years
Oh man this looks tastey. Gunna try it this week. : )
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