18 May Quinoa Primavera


  • 1 cup quinoa
  • 1/2 cup onion
  • 2 cloves garlic, finely chopped
  • 1 cup fresh peas
  • 1 cup shredded cooked chicken
  • 1/2 pound asparagus, woody ends discarded, spears cut into 1‐inch pieces
  • 1 cup fresh spinach leaves, sliced
  • 1/2 cup shitake mushrooms, sliced
  • 1 tablespoon extra‐virgin olive oil
  • 1 tsp fresh thyme (or 1/4 tsp dried)
  • 2 cups water (for deeper flavor substitute chicken stock, vegetable stock, or combo of white wine and stock)
  • 1 Lemon (juice and zest)
  • Sea salt and freshly ground pepper, to taste
  • Shaved Parmesan or Pecorino to garnish (optional)


1.  Rinse quinoa under cold running water and drain. Combine water (or stock/wine, as you wish) and quinoa in a medium saucepan and bring to a boil.

2.  Reduce heat to a simmer, cover and cook until quinoa is tender and all the liquid is absorbed, 15 to 20 minutes.

3.  Meanwhile, heat olive oil in a large skillet over medium heat.

4.  Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes.

5.  Add garlic, thyme, peas and shitakes, continue cooking for another minute. Stir in chicken and cooked quinoa.

6.  Add the spinach and stir until it wilts, 1 to 2 minutes. Add lemon juice.

7.  Season with salt and pepper to taste. Garnish with shaved cheese and lemon zest. Serve immediately. Serves 4