Quinoa with Chicken, Asparagus and Red Peppers15 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!” - by Kris Munson
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 291 cal
- 8 g
- 29.4 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"Husband and I both really enjoyed this. I modified recipe for 2 servings, used an 8-ounce b/s chicken breast, the same amount of asparagus and substituted jarred roasted red pepper for the bell peppe..." See morer. Fast, super-easy and perfect for my Weight Watchers plan...only 9 points! And anytime husband says 'I like it,' it's a keeper! Thanks Kris!"
"Im only giving it 3 stars because it was bland for my taste but has lots of potential. The second time I made it I changed a few things. I sauteed a small chopped onion, dash of red pepper flakes an..." See mored 2 minced garlic cloves until translucent. Then added the chicken, salt, pepper, a dash or two of dried oregano and basil. This really upped the flavor without adding a ton of calories and turned it into a 5 star dish. Yum, yum. Thanks for sharing."
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