I personally love leftover chicken drumsticks straight from the fridge. However, I understand that cold chicken on a bone isn't exactly the most appetizing meal to serve. Luckily the meat is still delicious when used in salads, sandwiches, or — in this case — with hearty quinoa. To get the recipe for a simple Monday dinner, read more
This recipe calls for spring peas and asparagus, both of which are fading out of season quickly. To make it more fall appropriate toss in some sautéed fall squash — just be sure to plan your cooking time accordingly — and some pomegranate seeds.
1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
sea salt, to taste
freshly ground pepper, to taste
- Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil.
- Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes.
- Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.
Per serving (About 7oz/196g-wt.): 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 20g protein, 40g total carbohydrate (6g dietary fiber, 4g sugar), 30mg cholesterol, 150mg sodium