Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This recipe comes from our book "One Pot."



Ingredient Checklist


Instructions Checklist
  • 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 the water; 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 oil.

Reviews (1)

13 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
this was a great recipe- after watching the video, I knew it was going to be foolproof! Tastes so fresh and healthy, this will definitely be a staple for dinners. Leftovers warmed up just as great! One question- I used frozen asparagus and noticed that I had a little extra water. What's the best way to combat the mushy quinoa- just add less water in the beginning if using frozen vegs?