Quinoa with Chicken, Asparagus and Red Peppers

Ingredients

• 1 cup quinoa
• 2 cups chicken broth
• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 8 spears fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 red bell pepper, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine-mesh strainer under cold running water, then drain well.

2. Heat the vegetable oil in a large skillet over medium-high heat.

3. Add the chicken pieces and cook, stirring, for 5 to 6 minutes until golden and cooked through to 165°F (74°C) in the thickest part.

4. Transfer the chicken to a plate and set aside.

5. In a medium saucepan, bring the chicken broth to a boil. Stir in the quinoa, reduce heat to low, cover and simmer for 15 minutes until the liquid is absorbed.

6. Meanwhile, add the asparagus and chopped red bell pepper to the skillet and stir-fry for 4 to 5 minutes until crisp-tender.

7. Return the chicken to the skillet and toss with the vegetables for 1 to 2 minutes to heat through.

8. Remove the quinoa from the heat, keep it covered, and let it stand for 5 minutes.

9. Fluff the quinoa with a fork, spoon it onto plates, and top with the chicken and vegetables.