This is a quick cooking, one pot dinner sensation! Quinoa is a nutritional powerhouse packed with protein, iron and fiber. In this salad, I combined it with chicken, asparagus, peas, scallions, parsley, lemon juice and little zest for pop. It’s definitely a springy salad, but these days you can find these vegetables all year long in most supermarkets. And if you can’t find fresh peas, frozen peas work just fine.
Quinoa doesn’t have a ton of flavor on its own, so when using it as a savory dish, I like to cook it in chicken broth instead of water. You can easily make this vegetarian by subbing vegetable stock for chicken broth or just using water and omitting the chicken.
What I love most about this is its done in one pot and is done in about 30 minutes.
3 T olive oil, plus more for serving
4 scallions, white and green parts separated and thinly sliced lengthwise
1 cup quinoa, rinsed and drained
1 organic free-range antibiotic hormone free boneless, skinless chicken breast, halved (Mary’s Chicken is my favorite)
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 ½ cups chicken broth
1 pound asparagus, trimmed and cut into 1-inch pieces
½ cup fresh or frozen peas
2 T chopped fresh flat-leaf parsley leaves
Coarse Kosher salt and freshly ground pepper
In a medium saucepan. Heat oil over medium- high. Add scallion whites; cook stirring constantly, until softened, about 3 minutes. Add quinoa, chicken lemon zest and chicken broth; bring to a boil, reduce to a simmer, cover and cook 11 minutes. Add asparagus and peas, cover and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley and season with salt and pepper. Sprinkle with scallion greens and drizzle with olive oil.