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Ingredients40 m servings 313 cals
Original recipe yields 6 servings
- Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.
- Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.
- Cook's Note:
- Vegetable broth can be substituted for the chicken broth.
Per Serving: 313 calories; 16.5 g fat; 22 g carbohydrates; 19.4 g protein; 38 mg cholesterol; 473 mg sodium. Full nutrition
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