I’ve been dying to share this recipe for a while now, and I am finally getting around to it... better late than never, I guess! My sweet mother-in-law gifted me a One Pot Martha Stewart cookbook, and as soon as I saw this recipe, I knew it would be a hit.
...And if you didn’t guess, this recipe is made in a single stove-top sauce pan, which is perfect for easy weeknight clean up!
Start by heating 3 tablespoons of olive oil in a pan and sauté four scallion whites until soft and fragrant.
Next, add 1 cup of quinoa, zest of 1 lemon, and 1 1/3 cups of water.
Bring to a boil, then let simmer for 10 minutes.
Add a cooked chicken breast (shredded or cubed), asparagus tips, and about 1/2 cup of frozen peas.
Cook for another 4-5 minutes or until the asparagus is cooked through.
Finish by incorporating 1 tablespoon of fresh lemon juice, salt and pepper.
This recipe is a healthy dinner that would be great served alone or with a slice of pita bread... John has even asked to put this into our weekly rotation (which is fine by me considering it takes about 30 minutes from start to finish!).
If you don’t like asparagus, swap it out for Brussels sprouts!
Mix and match your favorite veggies, and you will be sure to love it!
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