Quinoa Primaveera With Chicken Spring Peas And Asparagus Recipes

QUINOA AND ASPARAGUS

Steps:

• Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
• Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
• *For softer grains increase broth and cooking time.

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS

Steps:

• Bring 2 quarts of water to a boil in a stock pot.
• Add asparagus; cook 3 minutes. Remove with a slotted spoon.
• Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
• Cut the chicken crosswise into 1/4 inch wide strips.
• Heat oil in large nonstick skillet over medium-high heat.
• Add chicken; saute 5 minutes.
• Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
• Stir in wine, scraping pan to loosen browned bits.
• Stir in cream and juice; cook 1 minute.
• Add pasta and cheese; stir well to coat.
• Remove from heat; stir in basil, green onions, and parsley.

CREAMY QUINOA PRIMAVERA

Steps:

• Rinse quinoa thoroughly; drain.
• Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat.
• Cover and simmer 10 to 15 minutes or until all broth is absorbed.
• Stir in cream cheese and basil; cover and remove from heat.
• Melt butter in 10-inch nonstick skillet over medium-high heat.
• Cook garlic in butter about 30 seconds, stirring frequently, until golden.
• Stir in vegetables; cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
• Toss vegetables and quinoa mixture together.
• Top with Romano cheese.