Quinoa with Chicken and Spring Vegetables

Made  times
Michele Peterson 2

Seasoned quinoa is combined with cooked chunks of boneless chicken breast, asparagus, and red bell pepper for a flavorful and colorful dish.

Modified from: Quinoa with Chicken, Asparagus and Red Peppers

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. 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.
  2. Heat vegetable oil in a large skillet over medium heat and saute garlic and onion for two minutes, add and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir vegetables into the skillet and cook and stir until barely tender, about 3 more minutes. Add the Tuscan Sunset or Italian Seasonings.
  3. Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
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